Peppery Tempeh Skewers W/ Vermicelli & Cucumber Salad

Name: Peppery Tempeh Skewers W/ Vermicelli & Cucumber Salad
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 12 bamboo skewers; 59 milliliters raw cashew nuts, roughly chopped; 1 baby cos lettuce; 1 continental cucumber, finely sliced; 1 Tb fresh mint, roughly chopped; 4 garlic cloves, minced; 4 Tbs apricot or plum jam; 1 lime, juice only; 2 limes, zest & juice; 198 grams 200 g vermicelli (bean thread) noodles; 3 Tbs peppercorn medley (I used a mixture of black, green, pink and Szechuan peppercorns); 1 teaspoon raw sugar; 1 teaspoon rock salt; 1 Tb sesame oil; 2 Tbs soy sauce; 595 grams 600 g tempeh; 1 Tb basil or Thai basil, roughly chopped; 2 larges tomatoes, finely sliced

You can never have too many main course recipes, so give Peppery Tempeh Skewers W/ Vermicelli & Cucumber Salad a try. One serving contains 697 calories, 40g of protein, and 25g of fat. This recipe serves 4. From preparation to the plate, this recipe takes approximately 55 minutes. A mixture of tomatoes, sesame oil, thai basil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the cashew nuts you could follow this main course with the Dark Chocolate Cashew Pudding with Candied Cashew Crunch as a dessert. It is a good option if you're following a dairy free diet.