August 23, 2020
Roshni Sanghvi
Vegan Tempeh Stir Fry Recipe
Table Of Content
Vegan Tempeh Stir Fry Recipe
Rated 4.0 stars by 3 users
Category
Vegan Tempeh Recipe
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Calories
507
Author:
This stir fry is a promising alternative to paneer chilli, that is spice tough on the tongue and your gut. Tempeh stir fry is well balanced with veggies, sauces. It is much more nutritious and easier on your gut.
Tempeh – nutritious addition to your diet, fermented soy and wheat product.
High in protein, pre-biotics and a wide array of vitamins and minerals, tempeh is a versatile ingredient that comes with a variety of health benefits. Tempeh isa good source of protein, iron, manganese, phosphorus, magnesium and calcium. It is also low in carbs and sodium.
Tempeh is usually marinated or seasoned and then crumbled, baked, steamed or sautéed. It can be used in a wide variety of dishes.
- It may decrease cholesterol levels, oxidative stress and appetite while improving bone health.
- Tempeh also contains pre-biotics, which may improve digestive health and reduce inflammation.
Sesame Seeds – not just an occasional sprinkle
Sesame seeds are a good source of healthy fats, protein, B vitamins, minerals, fibre, antioxidants, and other beneficial plant compounds.
- Aids blood sugar control combat arthritis pain
- lower cholesterol
Ingredients
7 oz. (200g) tempeh, cut into cubes
1 tbsp. ginger, grated
2 cloves garlic, crushed
1/2 tbsp. sesame oil
1 tbsp. rice wine vinegar
3 tbsp. tamari (or soy sauce)
2 tbsp. maple syrup
2 carrots, chopped or cut into thin strips
½ broccoli head, florets
1 bell pepper, sliced
1/2 tbsp. sesame seeds, to garnish
Spring onion or chives, to garnish
3 cups (585g), brown rice, cooked
Directions
Boil the tempeh for 2-3 minutes. Remove from the water, drain and pat dry the tempeh. Once it is cooled, pop it in the oven for 10 minutes at 210.
In the meantime, prepare the sauce by mixing ginger, garlic, sesame oil, rice wine vinegar, soy sauce, and maple syrup in a bowl.
Add half the sauce to the pan with the tempeh, mix until coated, then remove it from the pan and set it aside.
Add the carrots, broccoli and pepper, and remaining sauce to the pan and cook for about 5 minutes, or until veggies are tender.
Next, add in the tempeh and cook for another 3-5 minutes or until the vegetables are cooked through.
Once ready, serve with ¾ cup cooked brown rice, sesame seeds, and sliced spring onion or chives.
Let's Just Talk. No Obligations.
I do free consultations every Tuesday's and Thursday's. Either way you will get some actionable tips to reach your fitness goals faster.
About Roshni Sanghvi
Roshni Sanghvi
Roshni Sanghvi is an Indian plant-based sports nutritionist and body transformation specialist. She is the first Indian to represent on a national bodybuilding stage being on a 100% plant-based diet. Roshni is a holistic nutritionist, graduated from the prestigious NutraPhoria college of nutrition in Canada.
She is also an ACE-certified personal trainer, certified PlantFed gut coach, certified Bodyshred, and Animal flow instructor with a specialisation in disease reversal through food and lifestyle modification.
Her approach is more focused on helping you in adopting a healthy lifestyle. With her result-oriented holistic methods, she has managed to transform and reverse lifestyle diseases such as PCOS, Thyroid, Diabetes etc for 12k+ clients worldwide.
She is also an ACE-certified personal trainer, certified PlantFed gut coach, certified Bodyshred, and Animal flow instructor with a specialisation in disease reversal through food and lifestyle modification.
Her approach is more focused on helping you in adopting a healthy lifestyle. With her result-oriented holistic methods, she has managed to transform and reverse lifestyle diseases such as PCOS, Thyroid, Diabetes etc for 12k+ clients worldwide.
Leave a comment