A healthified take on Chinese takeout, packed with nutrient-dense veggies, delicious plant protein and nutritious (not indigestion-promoting) fats.
Quinoa Fried Rice With Bok Choy and Tempeh [Vegan]
- 1 tablespoon + 1 teaspoon coconut oil, divided
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 3" piece of fresh ginger, peeled and finely chopped
- 1 cup of tempeh, cubed
- 1 1/2 tablespoon tamari
- 1 teaspoon sesame seeds
- 1 1/2 cups finely chopped or shredded Brussels sprouts (about 6 large sprouts)
- 2 loosely packed cups bok choy, large stems removed
- 2 1/4 cups cooked quinoa
- fresh cilantro and almonds for serving
- Start by chopping up your veggies and having everything set to go on cutting boards or a large plate.
- Cube your tempeh and combine with tamari and sesame seeds in a container with a lid. Give this a few solid shakes to coat, then set it aside.
- Heat coconut oil in a large frying pan over medium-high heat. Once it's glistening, toss in your onion, garlic and ginger. Sautee for about 2 minutes until veggies are softened and fragrant.
- Add your tempeh. Stir to combine everything and cook for a couple of minutes until tempeh starts to brown. If needed, especially if you're using a non-stick pan, add a little water (about 1/2 tablespoon) if the tamari is starting to caramelize or burn on the bottom of your pan. Use your spatula to move things around and reabsorb the sauce.
- Once tempeh is nicely browned, turn the heat down a tad and add your shredded Brussels sprouts. Again, add a touch of water to help incorporate everything and pick up any sticky sauce on the bottom. Cook for 3-4 minutes, until Brussels sprouts soften.
- Add bok choy. Stir consistently for a minute until bok choy is well incorporated and starting to wilt.
- Add quinoa and 1 teaspoon more coconut oil. Allow the oil to melt on the bottom of the pan and then gently sautee everything for at least another minute. Aim to heat everything all the way through, with ingredients appearing evenly combined.
- Remove from heat, portion into bowls and top with chopped cilanto and almonds.