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Vegan tempeh and vegetable stir-fry Recipe

Name: Vegan tempeh and vegetable stir-fry Recipe
Prep time: 15 min
Total time: 40 min
Ingredients: 1 package of tempeh, cubed; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 yellow onion, sliced; 2 cups of sliced mushrooms; 2 cloves of garlic, minced; 1 tbsp of fresh ginger, minced; 1 tbsp of soy sauce; 1 tbsp of sesame oil; 1 tsp of cornstarch; Salt and pepper, to taste; Rice or noodles, for serving

Cuisine Diet Plant-based Vegan Stir-Fry

How to make Vegan tempeh and vegetable stir-fry ?

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serve: 4

Ingredients for Vegan tempeh and vegetable stir-fry Recipe

#	Ingredients
1.	1 package of tempeh, cubed
2.	1 red bell pepper, sliced
3.	1 green bell pepper, sliced
4.	1 yellow onion, sliced
5.	2 cups of sliced mushrooms
6.	2 cloves of garlic, minced
7.	1 tbsp of fresh ginger, minced
8.	1 tbsp of soy sauce
9.	1 tbsp of sesame oil
10.	1 tsp of cornstarch
11.	Salt and pepper, to taste
12.	Rice or noodles, for serving

Steps of Vegan tempeh and vegetable stir-fry Recipe

#	Steps
1.	In a bowl, whisk together the soy sauce, sesame oil, and cornstarch until well combined. Set aside.
2.	In a large skillet or wok, heat a little bit of oil over medium-high heat. Add the cubed tempeh and cook for 5-7 minutes, or until browned and crispy. Remove the tempeh from the skillet and set it aside.
3.	In the same skillet, add the sliced bell peppers, onion, and mushrooms. Cook for 5-7 minutes, or until the vegetables are tender and slightly browned.
4.	Add the minced garlic and ginger to the skillet, and cook for an additional 1-2 minutes.
5.	Return the tempeh to the skillet, and pour in the soy sauce mixture. Stir everything together until the vegetables and tempeh are coated in the sauce.
6.	Cook for an additional 2-3 minutes, or until the sauce has thickened.
7.	Season with salt and pepper, to taste.
8.	Serve the stir-fry with rice or noodles.

Tips:

You can use any vegetables you have on hand for this recipe. Carrots, snow peas, and bok choy all work well.
If you don't have maple syrup, you can use agave nectar or honey.
Be sure to slice the tempeh thinly so that it cooks evenly.
To make this recipe gluten-free, use tamari instead of soy sauce.