Vegan Tempeh and Vegetables Stir-Fry
Ingredients
Instructions
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Start by preparing all your vegetables. This is the essence of stir-frying; everything moves quickly once the heat is on.
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In a small bowl, mix soy sauce, sesame oil, and grated ginger. Set aside.
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Heat olive or coconut oil in a wok or large skillet over medium-high heat. Once hot, add the tempeh cubes and fry until golden on all sides, about 5-7 minutes.
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Add the minced garlic to the wok and sauté for about 30 seconds or until aromatic.
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Introduce the julienned carrot, broccoli, and bell peppers. Keep the ingredients moving to avoid burning. Stir-fry for 4-6 minutes, or until the veggies are tender-crisp.
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Pour the sauce mixture over the tempeh and vegetables, stirring to ensure everything is well coated. Let it simmer for another 2-3 minutes.
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Serve immediately, garnished with toasted sesame seeds and spring onions.
- Amount Per Serving
- Calories 500kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 6g30%
- Sodium 920mg39%
- Total Carbohydrate 38g13%
- Dietary Fiber 10g40%
- Sugars 7g
- Protein 28g57%
- Vitamin C 0.8 mg
- Calcium 0.15 mg
- Iron 0.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitutions:
- Tempeh can be replaced with firm tofu or seitan.
- Gluten-free tamari can be used in place of soy sauce for a gluten-free version.
Pairing:
- This stir-fry pairs beautifully with steamed jasmine rice or quinoa. If you're up for it, a chilled glass of white wine, like a Riesling, complements this meal.
Tip:
- Always have your ingredients prepped and ready to go. The cooking process is swift, and having everything at hand ensures you won’t overcook any component.
- Elevate your dining space and embrace this mesmerizing dance of flavors and textures. Vibrant colors meet hearty satisfaction in this classic with a twist. Happy cooking!
