Description
A flavorful and hearty vegan stir-fry featuring tempeh, colorful vegetables, and a tangy balsamic sauce.
Ingredients
Scale
- 1 block (8 oz) tempeh, sliced into thin strips
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 3 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- Salt and pepper to taste
- Cooked rice or quinoa, for serving
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add the sliced tempeh and cook for 5-7 minutes, or until golden brown and crispy on the edges.
- Remove the tempeh from the skillet and set aside.
- In the same skillet, add the red and yellow bell peppers, broccoli, and carrot. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
- Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently.
- In a small bowl, whisk together the balsamic vinegar, soy sauce, and maple syrup.
- Return the tempeh to the skillet and pour the balsamic mixture over the stir-fry. Toss to coat everything evenly and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
- Season with salt and pepper to taste. Serve hot over cooked rice or quinoa.
Notes
- For added crunch, consider adding sesame seeds as a garnish.
- You can substitute vegetables based on seasonal availability.
- This dish can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg