Sticky Tempeh Veggie Stir-Fry

Vegetarian

Vegan

Gluten Free

+ 3 More

Protein

Hormone & enzyme Synthesis

Fiber

Supports Microbiome.

Vitamin C

Boosts immune function.

Rustle up this vibrant and nutritious vegan stir-fry featuring tempeh, a protein-packed ingredient made from fermented soybeans. Enhanced with a variety of vegetables, this dish is both delicious and easy to make in just less than 25 minutes.

Preparation Information

Total:

24m

Prep:

Ingredients

2-3 tbsp odourless coconut oil

200g organic tempeh, cut into strips

1 red onion, finely sliced

4 garlic cloves, roughly chopped

2cm piece of ginger, peeled and roughly chopped

1 red chilli, roughly chopped (deseeded if you prefer)

100g mange tout, sliced at an angle

200g long-stem broccoli, chopped

1 red bell pepper, sliced

3 cups kale, chopped

100g baby corn, halved

3 tbsp low-sodium soy sauce

100g baby corn, halved

15g coriander, roughly chopped

1½ tbsp brown sugar

Nutritional Information

Protein:

30g

Carbs:

56g

Fats:

20g

Kcals:

554

Disclaimer

Protein

Hormone & enzyme Synthesis

Fiber

Supports Microbiome.

Vitamin C

Boosts immune function.

Method

Prepare the Tempeh

Heat 2 tablespoons of the odourless coconut oil in a wok or large frying pan over high heat. Once simmering, fry the tempeh chunks for 3-4 minutes until golden and charred at the edges. Remove from the pan and drain on kitchen paper.

Cook the Aromatics

Add a drizzle of coconut oil to the pan if it’s dry, then fry the red onion for 3-4 minutes, stirring continuously. Once softened, add the garlic, lemongrass (if using), ginger, and chilli. Cook for 3 minutes, stirring frequently until fragrant.

Add the Vegetables

Toss in the mangetout, broccoli, red bell pepper, kale, and baby corn. Pour 50ml of water into the pan to create steam and cook for 3-4 minutes.
Add the soy sauce and brown sugar, returning the tempeh to the pan and tossing to combine. Cook for an additional 2-3 minutes until everything is tender and sticky. Stir in half of the coriander.

Serve

Cook some brown rice according to the package instructions, then divide it between two bowls. Top with the stir-fry and sprinkle with the remaining coriander.

Toppers

Adding a variety of different toppings can further enhance the nutritional value of a dish - for this recipe; you may want to add: fresh chillies, toasted sesame seeds, roasted peanuts, nutritional yeast or simply just some fresh spring onions.

Sticky Tempeh Veggie Stir-Fry

Vegetarian

Vegan

Gluten Free

+ 3 More

Protein

Hormone & enzyme Synthesis

Fiber

Supports Microbiome.

Vitamin C

Boosts immune function.

Preparation Information

Total:

24m

Prep:

Ingredients

2-3 tbsp odourless coconut oil

200g organic tempeh, cut into strips

1 red onion, finely sliced

4 garlic cloves, roughly chopped

2cm piece of ginger, peeled and roughly chopped

1 red chilli, roughly chopped (deseeded if you prefer)

100g mange tout, sliced at an angle

200g long-stem broccoli, chopped

1 red bell pepper, sliced

3 cups kale, chopped

100g baby corn, halved

3 tbsp low-sodium soy sauce

100g baby corn, halved

15g coriander, roughly chopped

1½ tbsp brown sugar

Nutritional Information

Protein:

30g

Carbs:

56g

Fats:

20g

Kcals:

554

Disclaimer

Protein

Hormone & enzyme Synthesis

Fiber

Supports Microbiome.

Vitamin C

Boosts immune function.

Method

Prepare the Tempeh

Cook the Aromatics

Add the Vegetables

Toss in the mangetout, broccoli, red bell pepper, kale, and baby corn. Pour 50ml of water into the pan to create steam and cook for 3-4 minutes.
Add the soy sauce and brown sugar, returning the tempeh to the pan and tossing to combine. Cook for an additional 2-3 minutes until everything is tender and sticky. Stir in half of the coriander.

Serve

Cook some brown rice according to the package instructions, then divide it between two bowls. Top with the stir-fry and sprinkle with the remaining coriander.

Toppers

Sticky Tempeh Veggie Stir-Fry

Vegetarian

Vegan

Gluten Free

+ 3 More

Protein

Hormone & enzyme Synthesis

Fiber

Supports Microbiome.

Vitamin C

Boosts immune function.

Preparation Information

Total:

24m

Prep:

Ingredients

2-3 tbsp odourless coconut oil

200g organic tempeh, cut into strips

1 red onion, finely sliced

4 garlic cloves, roughly chopped

2cm piece of ginger, peeled and roughly chopped

1 red chilli, roughly chopped (deseeded if you prefer)

100g mange tout, sliced at an angle

200g long-stem broccoli, chopped

1 red bell pepper, sliced

3 cups kale, chopped

100g baby corn, halved

3 tbsp low-sodium soy sauce

100g baby corn, halved

15g coriander, roughly chopped

1½ tbsp brown sugar

Nutritional Information

Protein:

30g

Carbs:

56g

Fats:

20g

Kcals:

554

Disclaimer

Protein

Hormone & enzyme Synthesis

Fiber

Supports Microbiome.

Vitamin C

Boosts immune function.

Method

Prepare the Tempeh

Cook the Aromatics

Add the Vegetables

Toss in the mangetout, broccoli, red bell pepper, kale, and baby corn. Pour 50ml of water into the pan to create steam and cook for 3-4 minutes.
Add the soy sauce and brown sugar, returning the tempeh to the pan and tossing to combine. Cook for an additional 2-3 minutes until everything is tender and sticky. Stir in half of the coriander.

Serve

Cook some brown rice according to the package instructions, then divide it between two bowls. Top with the stir-fry and sprinkle with the remaining coriander.

Toppers

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