Tempeh Vegetable Stir Fry

Stir fries are a great way to use up any veggies from the fridge that may be going bad.  They don’t take long to make.  Often, I will cut the veggies the day before so all I have to do is throw everything in the pan for a few minutes. We also make a big batch of the sauce and refrigerate what we don’t use.  The sauce keeps for quite a while in a air tight container.

For those of you that don’t know what tempeh is (I didn’t until 6 months ago),  it is made from soybeans.  Unlike tofu, which is airy and spongy, it is made from fermented whole soybeans which are packed into a cake like form.  It has an earthy, nutty like flavor.  It packs twice the amount of fiber and protein than tofu does.

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It is my favorite vegan protein.

Vegetable Stir Fry

Tempeh Vegetable Stir Fry

Prep Time 10 min Cook Time 20 min

Ingredients

  • 1 pkg tempeh (Please try to buy orgainic. Soybeans are usually filled with GMOs)
  • 1 large head of broccoli stalk removed (My 3 yr old calls them little trees)
  • 2 carrots shredded
  • 1 bell pepper cut into thin sliced
  • 1 pkg mushrooms
  • 2 T toasted sesame oil

For the sauce

  • 1/2 cup organic soy sauce (I use SanJ Organic Shoyu)
  • 2 T mirin
  • 1 T brown sugar
  • 1 tsp umaboshi vinegar
  • 1-2 tsp garlic

Instructions

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