Steamed veggies with soy and tahini sauce

Broccoli with stems (one head)
One small head cauliflower
1 cup Green beans
1 cup carrots
1 bunch kale, chopped
8 oz tempeh

Bring about 2 inches of water to a boil. You can include Braggs or other seasoning if the water if desired. Put carrots, broccoli and stems, and tempeh in a large steamer basket. When water is boiling, insert basket and steam covered for three minutes. Next add the rest of the ingredients and steam another 3 minutes. Take off the heat immediately so as not to overcook veggies. Can be served hot, cold, or room temperature.

Serving Size: makes about six larger servings

Number of Servings: 6

Recipe submitted by SparkPeople user MMSCHWAR.