Extra virgin olive oil
2 cloves garlic, diced
1 brown onion, diced
1 red chilli, diced
1 cup crunchy peanut butter and hemp spread
1 x (270ml) can coconut milk
1-2 tbsp light soy sauce
1 tbsp maple flavoured syrup
Water, depending on preferred thickness of sauce
1 bunch broccolini, steamed
1 block tempeh, cut into slices
To serve (optional)
Sweat onions and garlic with extra virgin olive oil in a saucepan over medium heat. Add chilli, peanut butter, coconut milk, soy, maple flavoured syrup and lime juice. Add a splash of water if you want a thinner sauce. Remove from heat and set aside.
Steam your broccolini until tender (or to your liking). Pan-fry the tempeh over medium heat with extra virgin olive oil for 3 minutes on each side.
Drizzle broccolini and tempeh with satay sauce to serve.