Vegan Stir Fry Recipe with Tempeh

Name: Vegan Stir Fry Recipe with Tempeh
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound tempeh; 2 tablespoons sesame oil; ½ cup hoisin sauce; 3 tablespoon soy sauce; 2-3 cloves garlic; 1 tablespoon fresh grated ginger; 1 tablespoon Chili garlic sauce; 2 cups broccoli florets; 1 cup sliced carrots; 1 red bell peppers; 1 bunch scallions; 8 ounces water chestnuts

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
451 kcal
Course
Main Course
Cuisine
Asian, American, Vegan

Vegan Stir Fry Recipe with Tempeh

Gael Hudson

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This plant-based dish is quick and easy to make in just 30 minutes. Vegan stir fry with tempeh is a healthy, delicious, and super satisfying meal that's sure to please everyone at the table!

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Ingredients

Servings

1 pound tempeh
2 tablespoons sesame oil or avocado oil
½ cup hoisin sauce most are vegan
3 tablespoon soy sauce
2-3 cloves garlic minced
1 tablespoon fresh grated ginger
1 tablespoon Chili garlic sauce
2 cups broccoli florets
1 cup sliced carrots
1 red bell peppers seeded and chopped
1 bunch scallions chopped and divided into whites and greens
8 ounces water chestnuts drained

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Instructions

Cut the tempeh into 1-inch cubes. Chop all the produce and set aside.
In a jar or measuring pitcher, combine the hoisin sauce, soy sauce, minced garlic, grated ginger, and chili garlic sauce. Mix well.
Set a wok or large sauté pan over medium-high heat. Add 1 tablespoon of sesame oil to the pan. Once hot, add the tempeh cubes and stir fry for approximately 5-6 minutes, until golden on all sides.
Remove the tempeh from the pan and place in a bowl. Add 3 tablespoons of the sauce to the tempeh. Stir to coat. (This allows the tempeh to absorb the moisture and soften a bit.)
Add the remaining sesame oil to the pan. Stir fry the scallion whites and carrots for 1-2 minutes. Stir in the red bell pepper and stir fry another 1-2 minutes. Then add in the broccoli florets and drained water chestnuts, and stir fry for 1-2 minutes.
Pour the tempeh cubes back into the pan. Add the remaining sauce, stir fry to cook the sauce, and coat all the vegetables and tempeh. If the sauce thickens too much, add ¼ cup of water to the pan. Stir and cook another minute. Then add more water if needed. Add in the remaining scallion greens and stir. Serve warm over steamed rice, fried rice, or cauliflower, or broccoli rice for a lower carb option.

Notes

This recipe holds up well, making it great for make-ahead meal prep. The stir fry will keep well in an airtight container for up to 6-7 days in the fridge.
This recipe holds up well, making it great for make-ahead meal prep.

Nutrition Information

Show Details

Serving 1cup Calories 451kcal (23%) Carbohydrates 47g (16%) Protein 26g (52%) Fat 21g (32%) Saturated Fat 4g (20%) Polyunsaturated Fat 8g Monounsaturated Fat 7g Cholesterol 1mg (0%) Sodium 1368mg (57%) Potassium 984mg (28%) Fiber 6g (24%) Sugar 16g (32%) Vitamin A 6629IU (133%) Vitamin C 88mg (98%) Calcium 183mg (18%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 451 kcal

% Daily Value*

Serving	1cup
Calories	451kcal	23%
Carbohydrates	47g	16%
Protein	26g	52%
Fat	21g	32%
Saturated Fat	4g	20%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	7g	35%
Cholesterol	1mg	0%
Sodium	1368mg	57%
Potassium	984mg	21%
Fiber	6g	24%
Sugar	16g	32%
Vitamin A	6629IU	133%
Vitamin C	88mg	98%
Calcium	183mg	18%
Iron	5mg	28%