Weeknight Recipe: Vegan Vegetable Medley with Tahini Sesame Sauce

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I just love how versatile this recipe is. It’s super fast to prepare and great as leftovers.

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The Veggies:

A mix of green veggies: I used asparagus, green beans, collard, mushrooms and zucchini.

I also added some sesame garlic tempeh.

Sauteed lightly in coconut oil – leaving the vegetables still crisp.

The Sauce:

1 tbsp of tahini

1 tbsp of almond butter

1 tbsp of tamari

1 tbsp of sesame oil

A pinch of salt and pepper

A pinch of red pepper flakes

A small squeeze of lime

Minced fresh ginger

Finish with julienned or grated carrot, sesame seeds and hemp seeds.

Serve with rice, noodles or quinoa.

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