Stir Fry Tempeh with Vegetables
This Stir Fry Tempeh with Vegetables is a healthy and delicious vegan dish that is perfect for lunch or dinner. It is a great source of protein, fiber, and vitamins, making it an excellent choice for those following a plant-based diet. This recipe is also gluten-free, making it suitable for those with gluten intolerance. However, people with soy allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
136 kcal
Protein
11 g
Carbs
11 g
Fat
7 g
Fiber
1 g
Ingredients
Block of tempeh
200 gm (200g)
Broccoli
0.5 small cup floret (50g)
Red Bell Pepper
0.25 cup, sliced (50g)
Yellow Bell Pepper
0.25 cup, sliced (50g)
Olive Oil
1 tsp (5g)
Common Salt
0.5 pinch (0.15g)
Black Pepper
0.5 tsp (1g)
Fresh Coriander Leaves (chopped)
1 small bowl (5g)
Chopped Onion
0.5 medium cup (80g)
Clove Garlic, Chopped
2 tsp (4g)
Carrot
0.25 cup, chopped (50g)
Instructions
Cooking Steps
In a large wok or skillet, heat oil over medium heat.
Add onion and garlic and sauté for 1-2 minutes until they turn translucent.
Add sliced bell peppers, carrots, and broccoli florets. Stir well.
Add cubed tempeh and stir fry for 4-5 minutes until the vegetables are cooked, but still have a crunch.
Season with salt and pepper to taste. Stir well.
Garnish with fresh coriander leaves.