BasilElectric Oil Core SkilletGarlicSundried TomatoTempeh Sundried Temepeh Cuban April 19, 2017April 19, 2017 1 Min Read Sundried Temepeh Ingredients: Oil: 1 tbsp (from sundried tomato bottle) 2 Packages TEMPEH White onion: 1, finely chopped cone #2 Garlic: 3, finely minced Sundried tomato: 10, sliced Water: 1 cup Veg stock cube: 1 coconut or almond milk: 1 cup 2 tsp corn starch plus 4 T water Salt: 1/2 tsp Ground blackpepper: 1/2 tsp Basil leaf: 1 cup, finely chopped Lemon juice: juice of half a lemon Method: Preheat skillet on medium high heat. Brown Tempeh for 8 mins. with oil from sun dried tomato, garlic and tomatoes. Add water, broth cube and plantmilk. Simmer for 1min. Stir in cornflour mixture. Add salt and pepper to taste. Garnish with basil leaves and sprinkle with lemon juice to serve.