CRISPY TEMPEH VEGGIE STIR FRY

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More often than not, my dinner concoctions are created last minute and with one common thought. A vegetable is about to go bad, what can I make? This week’s about-to-rot veg was broccoli! So naturally, I thought stir fry!

Problem. We are traveling cross country (lightly) so there’s no room for the sesame oil, rice vinegar, cornstarch…oh just the basic stir fry necessities?!? Well, newsflash to me, I created an oil free (tasty) stir fry without what I thought was necessary. It was lighter in the epic oriental flavoring but nonetheless, it was a nutritious, filling and delicious meal.

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First I started with basic chopped onion, garlic and some water. Once they were fragrant, I added in chopped red bell pepper, zucchini, carrots, more water and a lil vegetable broth. I didn’t know where I was going with this but I knew I had to add some soy sauce, so I added in a couple tablespoons of liquid aminos. As the veggies started to simmer, I added garlic powder, ginger, salt, and basil.

When the peppers and carrots were soft, after about 10 minutes of simmering, I added in the fresh broccoli. Adding a bit more spices here and there.

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We also had some tempeh in the fridge, which was a perfect protein source for this stir fry. I simply just chopped some tempeh up and crisped it up on a hot pan. Add some Sriracha, or spicy mayo and eat up!

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Crispy Tempeh Veggie Stir Fry

SERVES 2

INGREDIENTS

  • 3 tbsp of water (more or less for frying onion and garlic)
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 carrot, chopped
  • 1 zucchini, chopped
  • 1/2 cup water
  • 1/4 cup vegetable broth
  • 3 tbsp liquid aminos (more or less will give you a stronger flavor)
  • 1 tsp garlic powder
  • 1/2 tsp each of salt and pepper
  • 1/4-1/2 tsp ground ginger (or 1 inch if ya got it)
  • 1/4-1/2 tsp basil
  • 2 cups of broccoli
  • 4 oz tempeh, I used LightLife Original Tempeh

*Serve with white or brown rice

DIRECTIONS

1. Heat water on a medium-hot frying pan. Add garlic and onion. Simmer for about 5 minutes.

2. Add peppers, carrots, zucchini, water, broth, liquid aminos, and spices. Let simmer for 10 minutes, until peppers and carrots soften.

3. Add broccoli and cover for another 5-7 minutes to steam broccoli. Add more garlic powder or salt if needed.

4. For the tempeh, simply pan fry until golden and crispy.

5. Serve the tempeh and stir fry vegetables over rice. I drizzled some of the sauce from the pan as well.

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Happy cooking,

Sherise Rae

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