Easy Vegan Tempeh and Veggie Stir-Fry

Looking for a quick and healthy dinner option that’s both satisfying and bursting with flavor? This Easy Vegan Tempeh and Veggie Stir-Fry is the perfect solution.

Packed with protein-rich tempeh, vibrant vegetables, and a savory sauce, it’s a meal that comes together in under 30 minutes. This dish not only nourishes your body but also delights your taste buds with its irresistible combination of textures and flavors.

Whether you’re a seasoned cook or just starting your vegan journey, this recipe is simple, versatile, and sure to become a staple in your kitchen.

This stir-fry is ideal for busy weeknights when you’re short on time but still want something nutritious and delicious.

The recipe is also meal-prep friendly, making it perfect for anyone who likes to plan ahead. It’s a great way to incorporate more plant-based meals into your diet without sacrificing taste or convenience.

Plus, it’s easily customizable to suit your preferences and whatever vegetables you have on hand. Let’s dive into this vibrant and satisfying dish!

Ingredients

For the Stir-Fry:

• 1 block tempeh (about 8 ounces), cubed
• 2 tablespoons oil (sesame or avocado oil preferred)
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snap peas
• 1 carrot, julienned or thinly sliced
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 2 green onions, chopped (for garnish)
• Sesame seeds (optional, for garnish)

For the Sauce:

• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch (mixed with 2 tablespoons water)

Instructions

Step 1: Prepare the Tempeh

1. Bring a pot of water to boil. Add the cubed tempeh and boil for 10 minutes to remove any bitterness. This step not only improves the flavor but also softens the tempeh, making it more receptive to absorbing the sauce.
2. Drain the tempeh and pat it dry with a paper towel to remove excess moisture.
3. Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Ensure the oil is hot before adding the tempeh to achieve a crispy texture.
4. Add the tempeh cubes and cook until golden and crispy on all sides, about 5 minutes. Stir occasionally to prevent sticking. Remove and set aside on a plate lined with paper towels to absorb any excess oil.

Step 2: Cook the Vegetables

1. In the same skillet, heat the remaining 1 tablespoon of oil over medium-high heat.
2. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Be careful not to burn them as they can turn bitter.
3. Add the broccoli, bell peppers, snap peas, and carrot. Stir-fry for 5-7 minutes, stirring frequently to ensure even cooking. The vegetables should be tender but still retain a slight crunch for the best texture.
4. If needed, add a splash of water to the skillet to help steam the vegetables and prevent sticking.

Step 3: Make the Sauce

1. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, and the cornstarch mixture. The cornstarch helps thicken the sauce, creating a glossy coating for the stir-fry.
2. Pour the sauce into the skillet with the cooked vegetables. Stir well to ensure the vegetables are evenly coated. The aroma of the sauce will instantly elevate the dish.
3. Add the cooked tempeh back to the skillet and toss gently to combine. Let the mixture cook for an additional 2-3 minutes, allowing the flavors to meld together and the sauce to thicken.

Step 4: Serve

1. Once the sauce has thickened and everything is heated through, remove the skillet from the heat.
2. Garnish with chopped green onions and sesame seeds for added flavor and a touch of elegance.
3. Serve hot over your choice of steamed rice, quinoa, or noodles. For a low-carb option, try serving it over cauliflower rice or zucchini noodles.

Tips and Variations

• Add some heat: Include chili flakes, sriracha, or a dash of chili oil in the sauce for a spicy kick. Adjust the amount to your spice tolerance.
• Switch up the veggies: Experiment with zucchini, mushrooms, baby corn, or bok choy to keep the dish exciting and incorporate seasonal produce.
• Boost the protein: Add a handful of edamame or roasted chickpeas to make the dish even more protein-packed.
• Make it nutty: Sprinkle toasted cashews or peanuts on top for added crunch and richness.
• Meal prep friendly: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave with a splash of water to maintain the sauce’s consistency.
• Soy-free option: Replace tempeh with chickpeas or a soy-free alternative like jackfruit, and substitute soy sauce with coconut aminos.

Conclusion

This Easy Vegan Tempeh and Veggie Stir-Fry is more than just a meal; it’s a celebration of fresh, wholesome ingredients and bold, savory flavors.

With its perfect balance of crisp-tender vegetables, crispy tempeh, and a luscious sauce, this dish is sure to become a household favorite. It’s the ultimate comfort food that’s also nutritious and guilt-free.

Whether you’re cooking for yourself, your family, or a group of friends, this stir-fry is a crowd-pleaser. Its versatility allows you to customize it to your taste and dietary needs.

Plus, it’s a fantastic way to introduce plant-based meals to those who may be new to vegan cooking. So, grab your wok and get ready to enjoy a dish that’s as easy to make as it is delicious. You’ll be coming back for seconds—guaranteed!