Picture this: it’s a weeknight, you’re desperately hungry, and you don’t want to cook. The easy solution, of course, is to pick up the phone and order takeout. I’m certain this is a scenario that you’re all familiar with, and I’d be willing to bet that 9 times out of 10, it ends with you ordering food. Takeout it just so easy, not to mention delicious! Unfortunately, most options for food delivery are not very healthy; in fact, they’re downright bad for you. Plus, if you’re vegan like me, the options are pretty limited anyways. Beef and broccoli or teriyaki chicken aren’t exactly plant-based.
Fortunately, it’s easy to veganize these dishes at home! But wait, you’re starving and there’s no way you’re about to spend an hour in the kitchen. Would you be willing to spend 30 minutes in the kitchen, if it meant you could have a super tasty teriyaki tempeh stir fry? I hope the answer is yes, because I have a great recipe to share with you! I promise it really is super quick to make, and it’s definitely a lot better for you. Plus, this recipe makes enough teriyaki tempeh for you to have leftovers. If you spend that 20-30 minutes in the kitchen tonight, you won’t have to cook tomorrow! And don’t worry: if you don’t have tempeh in the house, you can try this tofu and summer squash stir fry instead. Either way, you’ll be able to dig into a tasty stir fry in just 20-30 minutes!
Teriyaki Tempeh and Vegetable Stir Fry
Cubes of tempeh combine with broccoli, red bell peppers, and flavorful teriyaki sauce in this tasty stir fry. Serve it over rice for a hearty vegan meal made in under 30 minutes!
- 1 tbsp vegetable oil
- 1 package (8 oz) tempeh, cut into 1/2″ cubes
- 2 cups frozen broccoli
- 1 large red bell pepper sliced
- 1/4 cup brown sugar packed
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/2 tsp crushed red pepper
- 2 tbsp sesame oil
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
Heat the oil in a large wok or skillet over medium heat. Add the tempeh and cook for 5-10 minutes, flipping tempeh to ensure even browning on all sides.
Add the frozen broccoli and bell peppers to the pan. Stir fry for about 5 minutes, until broccoli is thawed and cooked through.
Stir together the brown sugar, soy sauce, rice vinegar, crushed red pepper, sesame oil, garlic powder, and ground ginger. Pour sauce over tempeh and vegetables, stirring to coat. Continue to cook for 5-10 minutes, until sauce has thickened.