Use cashew sauce from this recipebut omit cilantro and chipotle
For the sauteed veggies
Add cubed butternut squash and halved Brussels sprouts into a hot non-stick pan with the Teriyaki sauce, and simmer on medium heat for about 30 minutes, or until the veggies are completely soft when pierced with a fork.
For the Veggies
Meanwhile, steam your broccoli until it's soft. I used frozen broccoli, so it only took 5 minutes.
Chop the onion, cucumber, and bell pepper, and set aside.
For the tempeh
Place tempeh and 3 tablespoons tamari on your non-stick pan, on high heat.
Cook for about 10 minutes, until it absorbs all tamari and gets brown on both sides (flip a few times during the cooking process to coat all sides in tamari).
If you need to continue cooking, and there is no liquid on the pan, add another tablespoon of tamari.
Turn off the heat, let cool, and set aside.
For the sauce
Follow instructions in the PDF.
Place mixed greens in a bowl, and top with steamed broccoli, onion, cucumber, bell pepper, and sauteed veggies. Add tempeh, and drizzle with the creamy cashew sauce.