Vegan Stir Fry Recipe with Tempeh
User Reviews
5
8 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
4 servings
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Calories
451 kcal
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Course
Main Course
Vegan Stir Fry Recipe with Tempeh
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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
- 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 ginger fresh grated
- 1 tablespoon Chili garlic sauce
- 2 cups broccoli florets
- 1 cup carrot sliced
- 1 bell pepper seeded and chopped, red
- 1 bunch scallions chopped and divided into whites and greens
- 8 ounces water chestnut drained
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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