Tempeh and Broccoli Stir Fry
This vegan tempeh and broccoli stir fry is a delicious and easy weeknight meal that you are sure to fall in love with!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner, Entree, Main Dish
Cuisine: Asian-inspired, Vegan, Vegetarian
Servings: 2
Calories: 555kcal
- 8 ounces tempeh crumbled
- 1/2 lb. Shirataki mushrooms
- 4 cups chopped broccoli
- 1 carrot julienned
- 1/2 onion minced
- 4 tablespoons vegetable oil
- 1/4 cup reduceed sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon dark sesame oil
- 1 clove garlic minced
- 1 tablespoon minced ginger root
- 2 tablespoons minced scallion
In a small bowl, combine the soy sauce, rice vinegar, sesame oil, garlic, ginger, and scallion. Stir well.
Wash and break broccoli heads apart into smaller pieces. Cut off stems and slice stems 1/4 inch thick.
Heat oil in a large skillet and add broccoli. Toss to coat in oil and cook over medium heat for 5-7 minutes. Add the onion, mushrooms, and carrot. Continue to cook until onion is translucent and broccoli is starting to get tender, about 7 minutes.
Add the crumbled tempeh and the other 2 tablespoons of vegetable oil. Cook for another 5-7 minutes or until the broccoli is tender and tempeh is lightly browned.
Pour soy sauce mixture over the broccoli and tempeh in the skillet. Stir well to coat the tempeh and vegetables. Cook for 2 minutes and serve.
Serving: 1/2 recipe | Calories: 555kcal | Carbohydrates: 40g | Protein: 31g | Fat: 34.5g | Saturated Fat: 23.5g | Polyunsaturated Fat: 11g | Sodium: 200mg | Fiber: 18g | Sugar: 10.5g