Brussels Sprout & Tempeh Stir-Fry

If you’re looking for a quick and easy weeknight meal, this is it! It takes about 15 minutes in total and is delicious and easy. If you’re hungry, serve it over a grain for a more filling meal!

For a more flavorful sauce, add some ginger and garlic. However, it’s plenty good without, and tastes light and fresh. Feel free to substitute whatever vegetables you have on hand. I imagine red pepper or broccoli would taste delicious in this dish.

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Brussels Sprout & Tempeh Stir-Fry

serves two

Ingredients:

Brussel Sprouts (about 20)

2 servings tempeh

1/2 a yellow onion

1/2 cup carrots

1/2 cup mushrooms

1 tbsp cornstarch

3 tbsp soy sauce

2 tbsp rice vinegar

1/4 cup water

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Directions:

Begin by mixing cornstarch, soy sauce, rice vinegar and water in a small bowl. Stir well and set aside.

Next, chop the onion half and halve the brussels sprouts. Heat a little oil or cooking spray over, and add onions and sprouts. Meanwhile, slice carrots and mushrooms and add to the pan after about 4 minutes. Cook all vegetable together for about 4 more minutes. Slice the tempeh.

In a separate pan, cook the tempeh about two minutes on each side. Add to the mixture of all the vegetables, and poor sauce on. Cook two more minutes and transfer to serving dish. Enjoy!

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Adapted from: http://inpursuitofmore.com/2013/04/29/recipe-10-minute-brussels-sprout-tempeh-stir-fry/

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4 thoughts on “Brussels Sprout & Tempeh Stir-Fry

  1. Hi Haley,
    This is how I live! Cook up a bunch of fresh, crunchy vegetables and some plant-based protein and magic happens just like this amazing recipe for Brussel Sprouts Tempeh Stir-Fry. I love tofu and seitan but I find that tempeh doesn’t always sit well with me unless it is well-seasoned and its very specific taste is masked. I can’t wait to try tempeh with these flavorful ingredients though. Thank you so much for sharing this healthy and delicious recipe at the Plant-Based Potluck Party Blog Hop! I appreciate it!

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