Tempeh and bok choy in black bean sauce from Entertaining for a Veggie Planet: 250 Down-to-Earth Recipes by Didi Emmons

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Notes about this recipe

  • dinnermints on June 20, 2018

    This was solidly good and fairly quick to prepare. The tempeh browned faster than I anticipated, which was a boon. For the rice, I used a combination of brown basmati, wehani, and purple sticky rice (1 cup total) with 1/4 cup shredded coconut, 10 cardamom pods, and some salt; that was a nice texture/flavor combo. Would make again.

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