This stir-fry makes for a quick and easy meal and works with a variety of vegetables – I use whatever I can find in the fridge! Tempeh provides over 18 grams of protein per serving (even more than tofu!) and the dark, leafy greens are rich in iron and anti-oxidants.
1/2 cup tamari
1 TBL Thai chili sauce
1 TBL toasted sesame oil
1 TBL olive oil
1 package tempeh cut into bite-sized cubes
1/2 medium-sized eggplant
1/2 cup diced onion
1/2 cup diced carrots
3/4 cup sugar snap peas, ends removed
3/4 cup cremini mushrooms sliced
1 1/2 cups chopped kale or whole spinach leaves
For the marinade, whisk together tamari, Thai chili sauce, and sesame oil in a small bowl. Add tempeh to marinade, making sure the tempeh is well-coated. (I use a large zip-lock bag to marinate just about everything. I find it’s the most effective way to get everything evenly coated.)
Heat a large wok or cast-iron skillet over medium-high to high heat and add olive oil. Add tempeh (reserve marinade) and cook for about 5 minutes, turning pieces to cook on all sides. Move tempeh to a cooler area of the skillet/wok, add onions and carrots and stir-fry for 2-3 minutes. Add eggplant and sugar snap peas and cook for 2-3 minutes. Add mushrooms and kale or spinach and reserved marinade and cook for 2-3 minutes. Serve over brown rice or noodles!
- Tip: One of the benefits of vegan cooking is the ability to re-use your marinade!