Seasonal Indonesian-Inspired Tempeh and Veggie Stir-Fry [Vegan]

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This tempeh and veggie stir-fry hits the spot when you're craving an delicious blend of flavors and textures! Hearty, protein-rich tempeh combined with fresh and crisp seasonal vegetables creates a match made in stir-fry heaven!

Seasonal Indonesian-Inspired Tempeh and Veggie Stir-Fry [Vegan]

This Recipe is :

Dairy Free High Protein Veggies Vegan

Calories

360

Serves

Ingredients

For the Stir-Fry Sauce:

1 tablespoon toasted sesame oil
1 small hot chili pepper, minced
3 tablespoons fruit-sweetened ketchup
3 tablespoons naturally-brewed tamari (reduced-sodium or regular)
2 tablespoons coconut palm sugar or turbinado sugar
1 tablespoon apple cider vinegar or lime juice
1 teaspoon grated fresh gingerroot
3/4 cup vegetable broth

For the Stir-Fry:

1 1/2 tablespoons avocado oil or coconut oil
8 ounces tempeh, cut into 1-inch pieces
1 small red onion, large dice
4 cups fresh seasonal veggies or veggie mixture, such as broccoli florets
2 large or 3 medium red, orange and/or yellow bell peppers, seeded, julienned
3 large garlic cloves, minced
3 scallions, cut into 1 1/2-inch pieces on the diagonal
1/4 cup dry-roasted peanuts
Fresh cilantro leaves for garnish

Preparation

For the Stir-Fry Sauce:

Fully heat the sesame oil in a large saucepan over medium heat.
Add the hot pepper and sauté until fragrant, about 1 minute.
Add the ketchup, tamari, sugar, vinegar, ginger, and broth and reduce sauce mixture to slightly thicken, about 12 to 15 minutes. Set aside. (Note: This stir-fry sauce can be made in advance and chilled.)

For the Stir-Fry:

Fully heat the avocado oil in a wok over high heat. Add the tempeh and onion and stir-fry until the tempeh is golden brown, about 3 minutes.
Add the seasonal veggies (such as broccoli), bell peppers, and garlic and stir-fry until the vegetables are heated through, about 2 minutes. Add the sauce mixture, scallions, and peanuts and stir-fry until the vegetables are crisp-tender, about 2 minutes.
Transfer the stir-fry to a large bowl—or serve directly from the wok. Generously garnish with cilantro. Enjoy as is or with cooked brown rice.

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AUTHOR & RECIPE DETAILS

Jackie Newgent is a classically-trained chef, registered dietitian nutritionist, media personality, and author of several cookbooks, including the award-winning The All‐Natural Diabetes Cookbook. She’s a healthy cooking instructor at the Institute of Culinary Education and freelance recipe developer for Rachael Ray Every Day, Livestrong.com, and Fitbit.com. She’s made professional guest appearances on dozens of television news shows, including Good Morning America. Jackie blogs at Tasteovers by Jackie. She resides in Williamsburg, Brooklyn.

Seasonal Indonesian-Inspired Tempeh and Veggie Stir-Fry [Vegan]