Best 2 Stir Fried Tempeh And Vegetables Recipes

Stir-fried tempeh and vegetables is a delicious, healthy, and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's made with tempeh, a fermented soybean product that's packed with protein and fiber, and a variety of vegetables, such as bell peppers, broccoli, and carrots. The dish is typically flavored with a simple sauce made from soy sauce, rice vinegar, and sesame oil. Stir-fried tempeh and vegetables can be served over rice, noodles, or quinoa, or it can be eaten as a wrap or salad.

Here are our top 2 tried and tested recipes!

STIR-FRIED VEGETABLES AND TEMPEH WITH SPICY PEANUT SAUCE

Stir-Fried Vegetables and Tempeh With Spicy Peanut Sauce image

This is a wonderful pasta dish that my kids love, although I would never actually tell them what is in it! The peanut sauce can be made ahead and kept in the refrigerator. This recipe as provided makes a ton of food, with the leftovers able to be kept for 2-4 weeks in the frig.

Provided by Katey in GB

Categories < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

1/4 cup garlic clove, peeled
1/4 cup fresh ginger, peeled, coursely chopped
1 cup creamy peanut butter
1/2 cup peanut oil
1/2 cup orange juice
1/2 cup tamari
1/3 cup honey
1/4 cup vinegar
1 tablespoon sesame oil
1 teaspoon chili powder
1/8 teaspoon cayenne
3 tablespoons canola oil, divided
1/2 lb tempeh, cut into small triangles
2 tablespoons tamari
12 ounces pasta, curly shape
4 cups broccoli, chopped
2 medium carrots, cut into matchsticks (about 1 cup)
2 cups bok choy, sliced (about 4 stalks)
1 red bell pepper, thinly sliced (about 1 cup)
2 cups zucchini, chopped

Steps:

Sauce.
Process the garlic and ginger in a food processor until finely chopped.
Add the peanut butter, peanut oil, orange juice, tamari, honey, vinegar, sesame oil, chili powder and cayenne, processing until smooth.
Put half of the sauce in a small saucepan, and refrigerate the rest for another meal.
Heat the peanut sauce over very low heat, stirring occasionally.
Pasta.
Cook pasta according to package.
To complete the dish.
Heat 2 T. of canola oil in a skillet over medium heat.
Sauté the tempeh until lightly browned on all sides, about 10 minutes.
Pour on the 2 T. tamari and stir quickly to distribute it.
Transfer the tempeh to a large serving bowl.
Heat the remaining 1 T. of canola oil in the skillet over medium heat.
Sauté the broccoli and carrots 2-3 minutes.
Add the bok choy, red pepper and zucchini and cook until just tender, about 3-4 minutes.
Add the tempeh and cook just until warmed through, about 1-2 minutes more.
Transfer to the serving bowl.
Drain the pasta and toss it with the tempeh and vegetables.
Add all but a few tablespoons of the hot peanut sauce, and toss again.
Pour on the reserved sauce, and serve.

Nutrition Facts : Calories 691.1, Fat 40.9, SaturatedFat 7, Sodium 1455.2, Carbohydrate 64.3, Fiber 6.2, Sugar 20, Protein 24

STIR FRIED TEMPEH AND VEGETABLES

Stir Fried Tempeh and Vegetables image

I was looking for ways to cook tempeh and didn't find a lot. This was inspired by many sources. I know it looks like a lot of spices, but I've tried it with less and the tempeh is just too bland.

Provided by Jeri Roth Lande

Categories Tempeh

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces tempeh
2 tablespoons olive oil
5 tablespoons balsamic vinegar
7 tablespoons soy sauce
2 teaspoons minced garlic cloves
2 teaspoons dried thyme
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
hot sauce
2 tablespoons olive oil or 2 tablespoons vegetable oil
2 onions, sliced
1/2 lb mushroom, sliced
1 lb green beans, frozen, cut up

Steps:

Cut tempeh into 1/2 inch cubes.
Mix the next 9 ingredients to make a marinade.
Pour it over the tempeh in a ziploc bag. Seal and refrigerate for 1 hour or longer. Turn it over occasionally, if you think of it.
Heat the olive oil in a large pan.
Add onions and cook, stirring occasionally, until they start to brown.
Add mushrooms and cook another couple minutes.
Add tempeh and marinade. Stir and cook a few more minutes.
Add green beans. Cook and stir until green beans are cooked through.

Tips:

- For the best texture, use extra firm tempeh. - To save time, you can buy pre-cut tempeh. - If you don't have a wok, you can use a large skillet. - Be sure to heat the wok or skillet over high heat before adding the oil. - Don't overcrowd the wok or skillet. Cook the tempeh and vegetables in batches if necessary. - Stir-fry the tempeh and vegetables until they are tender but still have a little bit of crunch. - Serve the stir-fry over rice, noodles, or quinoa.

Conclusion:

This stir-fried tempeh and vegetables recipe is a quick and easy weeknight meal that is packed with flavor. The tempeh is a good source of protein and fiber, and the vegetables are packed with vitamins and minerals. This dish is also low in calories and fat, making it a healthy choice for those who are watching their weight. Whether you are a vegetarian or meat-eater, this stir-fry is sure to please everyone at the table.

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