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Veggie Tempeh Stir-fry

This tempeh stir-fry is full of flavor and protein!

What you will need:

  • 1 organic large potato

  • 1 cup green beans

  • Half of an organic bell pepper

  • 1/4th of an eggplant

  • 1 cup organic white mushrooms or mushrooms of choice

  • Snap peas (optional)

  • Half of a packet of tempeh

  • 2 tablespoons soy sauce or tamari

  • 1 tablespoon sesame oil

  • A spoonful of peanut or almond butter unsweetened (optional)

  • 1 tablespoon cooking oil

  • 1/8th cup veggie broth or 1/8th cup water with 1 teaspoon of no chicken base (mixed with a teaspoon of tapioca starch before heated)

How to prepare this dish:

  1. Boil a cut and peeled large potato until firm with the ability to poke a fork through it (about 10 minutes depending on cut size)

  2. Sautee the diced eggplant, tempeh, veggies and diced white mushrooms for about 7 minutes until soft in the cooking oil

  3. Add the rest of the ingredients until a thick light sauce is formed.

  4. Serve over brown rice or with rice pasta or couscous

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