Peppery Tempeh Skewers W/ Vermicelli & Cucumber Salad

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

12 bamboo skewers

600 g (21oz) tempeh

3 tbs peppercorn medley (I used a mixture of black, green, pink and Szechuan peppercorns)

1-2 tsp rock salt

4 tbs apricot or plum jam

4 garlic cloves, minced

2 tbs soy sauce

2 limes, zest & juice

1-2 baby cos lettuce

200 g (7oz) vermicelli (bean thread) noodles

1 continental cucumber, finely sliced

2 large tomatoes, finely sliced

ΒΌ cup raw cashew nuts, roughly chopped

1 tbs fresh mint, roughly chopped

1 tbs basil or Thai basil, roughly chopped

1 lime, juice only

1-2 tbs sesame oil

1 tsp raw sugar

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