Tempeh Stir Fry Veggies

vegan, vegetarian,, parve, dairy-free, nut-free (please read package - some companies add seeds or nuts to the tempeh ingredients)

Tempeh is one of those foods that you don’t see or hear much about. It’s quite the look and quite the protein, too. I don’t use it much in my dishes but every time I do I wonder why I don’t cook with it more often. Tempeh can be really delicious if you follow a recipe from someone you trust. You want to like it!!! It needs the right seasoning and sauces to enjoy. Tempeh adds a super great protein to a meal. Vegans, vegetarians and meat eaters make room for tempeh on your grocery list!

Here’s the scoop: Tempeh is a fermented soy and a plant based protein. It has more protein and fiber than tofu. It lines the gut with flora for better digestion, reduces inflammation, it’s a natural anti-oxidant and anti-microbial, has a nutty taste, meaty texture, less expensive than meat and has many vitamins and minerals. Pretty impressive!

8 oz tempeh cut into small pieces
1 onion finely chopped
2 carrots small pieces
2 garlic cloves finely chopped
1 inch fresh ginger root chopped
1 cup mushrooms chopped
1 cup broccoli chopped
1 tsp basil powder or 3 basil sprigs
2 tsp salt to taste
1 tbsp vinegar - ume, rice, wine
1 tbsp cooking oil

-prepare tempeh, onion, ginger and garlic
-add oil to heated pan
-add onion, ginger, garlic
-add mushrooms, carrots, broccoli and sautéed for 5 minutes
-add salt and tempeh and cover for 5 minutes
-add basil and vinegar and mix and cover for 5 minutes
-take off heat when vegetables are cooked through
-serve on quinoa, rice or noodles

Much love and tempalicious dining!