Ingredients

• tempeh 150g
• okra 175g
• mushroom 120g
• 1 pepper
• 1/4 cup brown sugar or maple syrup or agave
• 1/4 cup edamame
• 4 cloves garlic
• 1 tbsp hot sauce
• 1 can tomato paste
• 3 cups water
• 1 vegan bouillon cube
• 2 tbsp olive oil

Instructions

• cook tempeh in pan with 1 tbsp oil
• add spices: thyme, cayenne, salt, pepper
• boil 2 cups of water with the bouillon cube
• in a pot tbsp of oil and garlic and cook mushroom, pepper, and okra until tender
• toss in the tempeh and stir to mix up
• reduce to medium heat, add tomato paste
• add cup of water with brown sugar
• add bouillon water
• reduce heat, cover, and cook for 20 mins
• serve over rice