Vegan Tempeh Vegetable Stir-Fry
Recipe: #9634
May 18, 2013
Categories: Wok/Stir-Fry, Gluten-Free, Heart Healthy, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"A wonderful quick vegan stir-fry dish! Just in case you wanted to know freekeh is wheat, it's the young green wheat that has been toasted and cracked and has lots of fiber, it's a healthy whole grain food, much like bulgur wheat and other whole grains"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (394.8 g)
- Calories 293.9
- Total Fat - 10.7 g
- Saturated Fat - 2.3 g
- Cholesterol - 43.7 mg
- Sodium - 1200.4 mg
- Total Carbohydrate - 31.6 g
- Dietary Fiber - 5.8 g
- Sugars - 14 g
- Protein - 20.7 g
- Calcium - 90.5 mg
- Iron - 2.2 mg
- Vitamin C - 68.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook entire bag of freekeh on the stovetop in vegetable broth or water for about 20 minutes on medium heat.
Step 2
Mix brown sugar, curry paste, tamari, lime juice, water, and garlic in a small bowl. Set aside.
Step 3
Heat wok on medium-high heat. Add peanut oil and vegetables and cook for 5 minutes, stirring regularly.
Step 4
Add tempeh and sear on both sides for 2 minutes.
Step 5
Add sauce and heat for 2 minutes more.
Step 6
Season with salt and pepper to taste.
Step 7
Serve over freekeh.
Tips
No special items needed.
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