Brussels Sprouts and Tempeh Stir-Fry

1. Combine the arrowroot powder, coconut aminos, rice vinegar, and water in a small bowl and whisk with a fork until smooth. Set aside.

2. Wash, trim, and halve the brussels and set aside. Cube the tempeh and set aside.

3. Chop and divide the green onions, (setting aside the greens separately). Peel and mince ginger and garlic.

4. Peel and slice carrots thinly on a diagonal. Seed and finely chop bell pepper.

5. Heat a large pan or a wok on medium high and add a third of the coconut oil.

6. Once hot, add the Brussels sprouts cut side down and cook for 5-7 minutes.

7. Stir to turn sprouts over, and cook other sides until golden brown, another 5 - 7 minutes. Set the Brussels sprouts aside.

8. Heating another third of coconut oil, add the cubed tempeh and cook, stirring for 3-4 minutes until the cubes are golden, starting to brown, and a little crispy.

9. Set the tempeh aside with the Brussels sprouts.

10. Heat remaining coconut oil and cook the ginger, green onions, and garlic for one minute, until fragrant, being careful not to let the garlic brown.

11. Add the green onion whites, carrots, and red pepper. Stir frequently and cook for 7-10 minutes until the veggies are just softened.

12. Keeping the heat on, add the cooked Brussels sprouts, tempeh, and sesame oil to the pan and mix all of the vegetables well together.

13. Pour the prepared sauce over the hot vegetables. Stir well as it thickens. Cook, stirring constantly, for a final 2-3 minutes until glossy and hot.

14. Serve garnished with sliced green onions and extra coconut aminos to taste.