What you'll be getting:
Tempeh with Veggies and Lemon Mint Sauce

Per Serving:
200 g veggies (sugar snap peas, kale, Napa cabbage, carrots, leek scapes, green onion, zuchinni)
3 oz tempeh (tossed with lemon juice, nutritional yeast, oil, salt and pepper)
2 T mint sauce (spearmint, lemon balm, safflower oil, salt, pepper, nutritional yeast)

Equipment needed: 1-2 pans, large enough to hold all of the ingredients

Start heating up your pan. When hot, add the tempeh.

Saute the veggies until they just start to become tender. You still want the sugar snaps to have a little crunch to them.

Cook until the tempeh begins to take color. Stir it around to cook evenly, then add the veggies.

When you have cooked the veggies down a little, but not to the point where they are soft, add the sauce and remove from the heat and plate.

From start to finish, this meal takes between 5 and 10 minutes. Enjoy!