By carol song

• 1 tablespoon (15 ml) ghee or butter
• 1 clove garlic, minced
• 1 tempeh burger patty (such as Green Cuisine brand), chopped into 2 cm chunks
• 1 small onion, halved and sliced (1cm)
• 1 small zucchini, cut in 1 cm thick slices, and then halved to resemble half moons
• 1 cup chopped broccoli
• 1 cup chopped cauliflower
• 2 pinches sea salt
• 1 tablespoon (15 ml) water
• 2 tablespoons (30 ml) miso gravy
• 2 pinches cayenne pepper (optional)

Heat a wok or skillet over medium heat; add ghee or butter, garlic, and tempeh. Cook the tempeh for a couple of minutes on each side or until browned. Add the onion, zucchini, broccoli, cauliflower, sea salt, and water. Cover and cook, stirring once or twice, for 3 to 5 minutes or until vegetables are tender-crisp. Stir in the miso gravy and cayenne pepper, if using. Serve hot, either on its own or over brown rice. Makes 2 servings.