Stir-fry tastes absolutely delicious and can be packed with nutrients. I mean- what could be better? This simple 30 minute tempeh stir fry is PACKED with veggies. It’s vegan and gluten free friendly (simply omit the soy sauce for coconut aminos, or a gluten free alternative!) It’s also great when served over rice (like I show here), or quinoa. I know people are all about cauliflower rice, but really, there are so many vegetables in here already that you gotta get in your carbs somewhere.

30-Minute Tempeh Stir-Fry [Vegan, Gluten Free]

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Cooking Time



  • 10-ounces tempeh, cubed
  • 1 cup green beans
  • 2 large carrots, sliced
  • 1 bell pepper, chopped
  • 3 tablespoons sesame oil
  • ¼ cup soy sauce
  • 1 tablespoon corn starch
  • 1 teaspoon coconut sugar
  • ½ teaspoon ginger
  • 1 tablespoon sesame oil
  • For serving: Rice, Quinoa, Cilantro


  1. Heat 3 tablespoons sesame oil on a high heat.
  2. Cube your tempeh, and set aside. Whisk together the sauce, and set aside.
  3. Toss the tempeh onto the heated pan, and pour on the sauce. Cook for 10-15 minutes, until caramelized and crispy. Once done, set aside.
  4. Toss the vegetables onto the hot pan, and sautee for 10-15 minutes. Add in the tempeh mixture, and stir together.
  5. Serve over some grains and garnish with cilantro.

Nutritional Information

Per Serving: Calories: 319 | Carbs: 20 g | Fat: 22 g | Protein: 14 g | Sodium: 952 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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