Make a double batch of these bars and refrigerate to have on hand all week.
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1/4 cup Navitas Naturals Cashews, coarsely chopped |
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1 Tbsp. Navitas Naturals Wakame Flakes, soaked |
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2 Tbsp. Navitas Naturals Coconut Oil |
| 1 tsp coriander | |
| 1 tsp mashed garlic (about 2 cloves) | |
| 2 Tbsp organic soy sauce | |
| 8 oz tempeh, cut into ½ inch cubes | |
| 1 cup mung bean sprouts | |
| 1 green onion stalk, thinly sliced | |
| ¼ cup fresh cilantro leaves | |
| 8 small butter lettuce leaves (without holes or major tears) |
In a small bowl, mix together the coriander, mashed garlic, and soy sauce, then set aside.
In a medium skillet, warm the coconut oil over low-medium heat. Add in the tempeh, and cook for 8-10 minutes, or until the tempeh is golden brown on all sides.
Reduce heat to low, and add in the mung beans, cashews, green onion, wakame, and soy sauce mixture. Stir-fry for 30 seconds, stirring constantly, and remove from heat. Toss in the cilantro.
To serve, spoon in a couple of spoonfuls of stir-fry into an open lettuce leaf cup. Loosely wrap and eat like a soft taco.
Makes 8 servings.
Submitted by Julie Morris- www.julirmorris.com
