TERIYAKI TEMPEH AND WILD MUSHROOM STIR FRY

Boil your peeled and chopped potatoes in water for 15 minutes.

Make your teriyaki sauce by whisking together all of the sauce ingredients, until thoroughly combined.

In a large wok, fry your onion and tempeh in the coconut oil for around 5 minutes. Add the remaining stir fry ingredients (except the sesame seeds) along with the teriyaki sauce and cook over a high heat for a further 10 minutes.

When your potatoes are soft, mash them with the coconut cream, garlic and salt and pepper until smooth.

Serve with a sprinkling of sesame seeds.

Equipment Needed

Spice Level:

Dietary