Recipes › Lunch

• Lunch
• 20 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Tempeh and vegetable stir-fry

Crispy tempeh with broccoli, peppers and tamari over rice.

Calories

561

Protein

35 g

Carbs

63 g

Fat

22 g

Per serving. Makes 2 servings.

Ingredients

• 250 g Tempeh
• 1 tbsp Vegetable oil
• 200 g Broccoli
• 1 Red bell pepper
• 2 Garlic
• 2 tbsp Tamari
• 1 tsp Maple syrup
• 300 g Brown rice, cooked

Contains: Soybeans. Always check the labels of what you buy.

Method

1. Slice the tempeh thinly, cut the broccoli into small florets, deseed and slice the pepper and crush the garlic.
2. Heat the oil in a wok and fry the tempeh over a medium-high heat for 5 minutes, turning, until golden. Set aside.
3. Stir-fry the broccoli, pepper and garlic for 4 minutes, adding a splash of water to help the broccoli steam.
4. Return the tempeh with the tamari and maple syrup and toss until glossy.
5. Warm the rice and serve the stir-fry on top.

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