Vegan Tempeh Stir-Fry with Veggies
Introduction
Vegan tempeh stir-fry with veggies is a quick and healthy dish loaded with plant-based protein, vibrant vegetables, and a delightful sauce. It’s perfect for a weeknight dinner or meal prep. In this recipe, we’ll show you how to make a colourful, delicious, and satisfying stir-fry that even non-vegans will love!
Why Choose Tempeh for Your Stir-Fry?
Tempeh is a nutrient-packed ingredient made from fermented soybeans. It’s an excellent source of protein, fibre, and probiotics. Tempeh absorbs the flavours of marinades and sauces, making it a versatile addition to any vegan recipe.
Internal Link: Tempeh pairs wonderfully with side dishes like Zucchini Noodles with Pesto or as a main for a Vegan Buddha Bowl.
Ingredients for Vegan Tempeh Stir-Fry
Main Ingredients:
- Tempeh: 200g, cubed
- Vegetables:
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 cup snow peas
- 1 onion, thinly sliced
- Aromatics:
- 2 cloves garlic, minced
- 1-inch ginger, grated
For the Sauce:
- 3 tbsp soy sauce (low sodium)
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch, mixed with 2 tbsp water
Step-by-Step Instructions
Preparing the Tempeh
Marinating the Tempeh
- In a bowl, mix soy sauce, maple syrup, and rice vinegar.
- Add tempeh cubes to the marinade and let sit for 15–20 minutes.
Cooking the Veggies
Stir-Fry the Vegetables
- Heat a wok or large skillet over medium-high heat. Add 1 tbsp of vegetable oil.
- Sauté garlic and ginger until fragrant (about 30 seconds).
- Add carrots, bell peppers, and broccoli, stirring for 3–4 minutes.
- Toss in snow peas and onions, and cook for another 2 minutes.
Combining the Tempeh and Veggies
Final Assembly
- Add the marinated tempeh to the wok and cook until lightly browned.
- Pour the prepared sauce into the wok and stir well.
- Cook for 2–3 minutes until the sauce thickens and coats the vegetables and tempeh.
Serve with a side of Quinoa Salad with Roasted Vegetables or Vegan Pumpkin Soup for a hearty meal.
FAQs About Vegan Tempeh Stir-Fry
1. Can I use tofu instead of tempeh?
Yes, firm or extra-firm tofu is a great substitute. Press the tofu first to remove excess moisture for the best texture.
2. How do I make this recipe gluten-free?
Use tamari or coconut aminos instead of soy sauce.
3. Can I add other vegetables?
Absolutely! Mushrooms, zucchini, or baby corn work well.
4. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best texture.
5. Is this recipe suitable for meal prep?
Yes, it’s perfect for meal prep. Cooked stir-fry stays fresh and flavourful when stored properly.
Health Benefits of This Recipe
This dish is:
- Rich in Plant Protein: Tempeh provides a high-quality protein source for vegans.
- Packed with Vitamins: The variety of vegetables delivers essential vitamins like A, C, and K.
- Gut-Friendly: Tempeh’s fermentation process promotes gut health.
Read more about the health benefits of tempeh.
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