15 Minute Vegan Tempeh Stir Fry
Using 1 to 1-1/2 cup of leftover cooked rice, this dish can come together in about 15 minutes - or slightly longer if you need to cook fresh rice. Tempeh is a nutrient-dense soy product with a high amount of protein, as well as various vitamins and minerals. It may decrease cholesterol levels, decrease oxidative stress and decrease appetite while improving bone health. Tempeh also contains prebiotics, which may improve digestive health and reduce inflammation. This dish is an amazing combination of anti inflammatory promoting foods designed to keep you feeling full and help you on your weight loss or health journey!
4 heads Baby Bok Choy
1⁄2 bunch Broccoli
8 oz tempeh
1 Green Onions (Scallions)
5 cloves Garlic
1⁄2 inch Fresh Ginger
3 tablespoons Almond Butter
2 tablespoons Avocado Oil
1⁄4 cup Soy Sauce
1⁄4 cup Water
2 limes Lime Juice
1 tablespoon Corn Starch
11⁄3 cups Brown Rice
1 teaspoon Red Pepper Flakes
Cook rice according to package instructions.
Prepare all produce: mince garlic, mince ginger, thinly slice carrots, cut broccoli into florets, and slice off base of bok choy.
Whisk together lime juice, soy sauce, water, almond butter and half the oil with cornstarch to make the sauce.
Bring a small pot with water to boil and cook carrots and broccoli for 60 seconds, drain water and chill.
Cut tempeh into 1/4" cubes.
In large saute pan add 1 tbsp oil, garlic, and ginger and saute about 1-2 minutes. Add diced tempeh and allow to sear for 1 minute, stir and sear another minute. Remove and hold hot.
Add bok choy and 1 tsp water to deglaze the pan. Allow to cook about 2 minutes and add the carrots and broccoli to the pan. Cook until almost tender. Add tempeh and sauce and heat until sauce thickens.
Serve over hot rice.
Garnish with sliced green onions and red pepper flakes.
Calories: 562kcal, Carbs: 73g, Protein: 24g, Total Fat: 22g, Saturated Fat: 3.29g, Sodium: 1058mg, Fiber: 8.1g, Vegetables: 3.1 servings