Sundried Temepeh

Sundried  Temepeh
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
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.

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