tempeh with sunflower seed milk

1 pkg tempeh
1 large yellow squash, chopped
1 red pepper, chopped
1 orange pepper chopped
1 large clove garlic, minced
1/4 cup sunflower seed butter
dry roasted sunflower seeds
salt and lemon pepper to taste

Saute chopped tempeh until browned, adding garlic so it can be sauted a little too. While tempeh is browning, place 1/4 cup sunflower seed butter into blender, add scant 1/2 cup water, then blend thoroughly to make a thick milk. When tempeh is done, remove to serving bowl, then put chopped squash and peppers into the pan with 1/3 of the sunflower seed milk, cover and steam for 3-4 minutes. Don’t overcook, veggies should be bright and still have some texture. Add back tempeh and remainder of sunflower seed milk, stir well to mix all. Remove from heat. Serve topped with roasted sunflower seeds.


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