4 pieces tempeh
1 cup Wanjashan Organic Teriyaki Sauce for glazing
1 cup organic carrot nubs, blanched
1 large yellow onion, sliced, quartered
satay skewers soaked
2 tablespoons sliced garlic
pinch of 5 spice
1 cup organic heavy cream
1 bag organic baby spinach
Kosher salt and freshly ground black pepper to taste
Make the satays alternating tempeh strips with carrots and onions. Marinate in teriyaki sauce. Grill on low until well-colored and hot through, about 2-3 minutes. Glaze satays occasionally when grilling. Meanwhile, in a sautee pan on med-high heat, coated lightly with oil sautee the garlic until colored, about 2 minutes. Do not burn. Add the five spice and cream and bring to a boil; allow to reduce until slightly thickened. Add the spinach and toss to coat. Season. Plate satay on top of small pile of spinach.
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