Meatless Monday Crispy Tempeh Vegetable Stir Fry Recipes

MEATLESS MONDAY: CRISPY TEMPEH & VEGETABLE STIR FRY

Steps:

• Directions Lightly toast cashew nuts. Slice tempeh then heat the oil on moderate heat in a pan and lightly fry the tempeh so it becomes crispy, then place on paper towel. Dice the onion, garlic and grate the fresh ginger. Lightly saute the onion, garlic and ginger until the onion becomes translucent then add chopped eggplant and continue to cook. While this is cooking start chopping and slicing the carrots, zucchini, peppers (capsicum), kale and broccoli into bite size strips . Add remaining chopped vegetables and stir through. Add the tamari, salt, basil and chilli and continue to heat through. Once lightly cooked so the vegetables are still crispy then take off the heat. Serve with rice or quinoa, sliced tempeh and toasted cashew nuts.

TEMPEH STIR FRY

Steps:

• Cube tempeh, chop bell pepper and cut broccoli florets into smaller pieces. Heat 1 tbsp oil in a large frying pan over medium low heat.
• Add chopped bell pepper and broccoli to the frying pan when the oil is warm. Cook the veggies tossing frequently for about 7 minutes.
• Remove the cooked veggies from the pan and add the remaining 1 tbsp of oil to the pan along with the cubed tempeh. Brown tempeh on all sides for about 7 minutes, flipping frequently
• While the tempeh cooks, mix together soy sauce, rice vinegar, honey, lime juice, sesame oil, garlic, and ginger.
• Add the veggies back into the pan with the cooked tempeh. Pour the sauce over top and increase the heat to medium. Toss the veggies and tempeh in the sauce. Allow the sauce to simmer for about 4 minutes.
• Mix cornstarch in 2 tbsp cold water. Make space in the middle of the simmering pan and mix cornstarch slurry into sauce. Allow the sauce to simmer and thicken for another minute while tossing in the tempeh and veggies. Serve immediately with green onion, toasted sesame seeds and rice

CHILLI TEMPEH STIR-FRY

Steps:

• Boil the broccoli for 1 min 30 secs. Drain.
• Heat the oil in a non-stick pan. Stir-fry the tempeh for 2-3 mins, then put on a plate. Fry the garlic, ginger and chilli for 2 mins. Tip in the broccoli and toss.
• Mix the gochujang with 2 tbsp water and the tempeh. Add to the pan with the seeds. Cook for 2 mins. Serve with rice, if you like.