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Tempeh satay with Asian greens


200g tempeh, cut into thin slices

2 bunches of Chinese greens eg Bok choy, chopped roughly

2 cups of broccoli florets

1 zucchini (courgette), thinly sliced

2 tomatoes, diced

1 onion, diced

2 garlic cloves, crushed

¼ cup soy milk

4 tablespoons (crunchy) peanut butter

Extra virgin olive oil



Saute garlic and onion in olive oil in wok

Add zucchini and broccoli, stir-fry

Mix in soy milk and peanut butter thoroughly

Add the tomatoes, tempeh and Chinese greens

Stir-fry until all ingredients are cooked

Serve with rice


Serves 2-3 people


Awareness is bad for the meat business. Conscience is bad for the meat business. Sensitivity to life is bad for the meat business. DENIAL, however, the meat business finds indispensable. - John Robbins


From There's a Vegan in the Kitchen: Viva la Vegan's Easy and Tasty Plant-Based Recipes by Leigh-Chantelle, copyright C 2014 by Leigh-Chantelle. Photo by Carol Slater Photography.
Purchase the print or eBook online or at vivalavegan.net


Leigh-Chantelle is an International Speaker & Consultant; Author, Singer/Songwriter and Blogger.

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