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

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

Whisk all ingredients in a bowl.  Use a small amount for the stir fry.  A little goes a long way.

Heat a large pan.  Add the toasted sesame tempeh and mushrooms.  Cook for a couple minutes until the edges are brown and the mushrooms start to soften.  Add the remaining veggies and the stir fry sauce. Feel free to add a pinch of red pepper flakes if you like.  Cover and cook on med low until all the veggies soften and the sauce has been incorporated.  About 7 minutes.

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I usually cook some wild rice in the rice cooker to make this meal last longer.  Enjoy! 🙂

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