Recipe Library
Amazing Tempeh Stir Fry
Serves 6
Without Rice
235 Calories
24.3 Carbohydrates
6.7 Fat
19.3 Protein
With ¾ Cup Brown Rice
347 Calories
48.3 Carbohydrates
7.5 Fat
21.5 Protein
with ¾ Cup Brown Rice
Ingredients
2- 8oz Packages Tempeh, cut into strips
2 Cups Broccoli, chopped into florets
1 Medium Zucchini, diced
2 Cups Red Cabbage, sliced thin in ribbons
4.5 oz Match Stick Carrots
1 Cup Snow Peas, cut in half
1 Small Red Onion, sliced in thin moons
1 Yellow Bell Pepper, sliced thin
1 Cup Cauliflower, riced
2 Cloves Garlic, minced
1 tsp Fresh Grated Ginger
1 TBSP Sesame Oil, separated
¼ Cup Coconut Aminos plus ¼ cup for marinating
Salt and Pepper to taste
Optional: Prepared Brown Rice
Directions
Cut tempeh into strips and marinate for 30 minutes to 4 hours.
Heat ½ tbsp sesame oil over medium heat in large skillet.
Lay marinated tempeh strips around pan. Sear until golden on all sides (2-3 min per side). Set aside and keep warm. Heat second ½ tbsp sesame oil in skillet.
Drop in garlic and ginger and allow to heat until fragrant (30 seconds-1 min). Add onion and sauté until it starts to soften (1-2 min).
Add all other vegetables to the pan. Stir and mix until the color of the
broccoli becomes bright, the carrots soften, and the red cabbage ribbons become flexible (4-6 minutes).
Add the coconut aminos and stir all together.
Add salt and pepper to taste. Add in tempeh and cook in another 2-3 minutes.
Remove from heat and serve with or without brown rice.
Amazing Tempeh Stir Fry
Serves 6
Without Rice
235 Calories
24.3 Carbohydrates
6.7 Fat
19.3 Protein
With ¾ Cup Brown Rice
347 Calories
48.3 Carbohydrates
7.5 Fat
21.5 Protein
with ¾ Cup Brown Rice
Ingredients
2- 8oz Packages Tempeh, cut into strips
2 Cups Broccoli, chopped into florets
1 Medium Zucchini, diced
2 Cups Red Cabbage, sliced thin in ribbons
4.5 oz Match Stick Carrots
1 Cup Snow Peas, cut in half
1 Small Red Onion, sliced in thin moons
1 Yellow Bell Pepper, sliced thin
1 Cup Cauliflower, riced
2 Cloves Garlic, minced
1 tsp Fresh Grated Ginger
1 TBSP Sesame Oil, separated
¼ Cup Coconut Aminos plus ¼ cup for marinating
Salt and Pepper to taste
Optional: Prepared Brown Rice
Directions
Cut tempeh into strips and marinate for 30 minutes to 4 hours.
Heat ½ tbsp sesame oil over medium heat in large skillet.
Lay marinated tempeh strips around pan. Sear until golden on all sides (2-3 min per side). Set aside and keep warm. Heat second ½ tbsp sesame oil in skillet.
Drop in garlic and ginger and allow to heat until fragrant (30 seconds-1 min). Add onion and sauté until it starts to soften (1-2 min).
Add all other vegetables to the pan. Stir and mix until the color of the
broccoli becomes bright, the carrots soften, and the red cabbage ribbons become flexible (4-6 minutes).
Add the coconut aminos and stir all together.
Add salt and pepper to taste. Add in tempeh and cook in another 2-3 minutes.
Remove from heat and serve with or without brown rice.
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