Peanut Tempeh Stew over Rice

Sometimes people ask me how I have time to cook so much. The reality is, friends, that sometimes I am a lazy cook and either pick up pad thai from the place around the block or whip up food from random ingredients I have laying around - and those dishes are definitely not blog-worthy. Hence why I haven't posted in almost a week. But anyways, Aaron is gone this weekend and I thought I would treat myself to a fancy dinner. Don't let the long list of ingredients scare you, this dish is actually quite easy to make. And very tasty and satisfying! If you don't like the veggies I've included just substitute whatever you want, adjusting the cooking time accordingly.

Peanut Tempeh Stew over Rice (serves 4-6) 

8 oz. tempeh
3 Tbls. tamari
1 1/2 Tbls. agave nectar
1 tsp. fresh grated ginger (or 1/4 - 1/2 tsp. dried ginger)
1 cup brown rice (uncooked)
1/2 yellow onion, chopped
2 cloves garlic, minced
1 cup broccoli florets
1 cup cauliflower florets
2 small/medium yukon gold potatoes
1 can coconut milk
1/2 cup peanut butter (crunchy or smooth, your choice)
2 tsp. siracha (optional, or to taste)
2 Tbls. brown sugar
3/4 tsp. sea salt
1 cup frozen peas
1/2 can chickpeas, drained and rinsed
Canola oil
Chopped green onions, for garnish
Chopped peanuts, for garnish

Start cooking the rice according to the package directions. Next, mix the tamari, agave nectar, and ginger in a shallow tupperware to make the marinade for the tempeh. Prick the tempeh all over on both sides with a fork and cut into small cubes. Add the tempeh to the marinade, cover, and shake to coat evenly. Let marinate at room temperature while you prepare the rest of the meal. (The tempeh is even better if it marinates longer, so if you have time get it started several hours before and let it marinate in the fridge, shaking occasionally.)

While the tempeh is marinating and the rice is cooking, chop up the onion, garlic, broccoli, and cauliflower. Microwave the potatoes for a few minutes until they are soft enough to cut easily and chop into small cubes.

Heat a heaping drizzle of canola oil in a large pot over medium heat. Add the onions and garlic and saute until the onions are translucent (8-10 minutes). 

Add the coconut milk, peanut butter, siracha, brown sugar, and salt and stir until the peanut butter is fully melted into the milk. 

Add the broccoli, cauliflower, and potatoes and raise the heat until the mixture is boiling. Then lower the heat and cover, simmering for 15 minutes or until the veggies are almost fork-tender.

While the stew is simmering, heat another large drizzle of canola oil in a large pan over medium heat. Drain the tempeh from the marinade and cook until browned all over, stirring frequently.

When the veggies in the stew are almost done, add the frozen peas, chick peas, and tempeh and cook, covered, for a few more minutes.

By now the rice should be done. Spoon some rice into a bowl and top with the stew. Garnish with green onion and peanut.