Veggie Tempeh Stir Fry

Veggie Tempeh Stir Fry

Organic Ingredients:
  • 2 Tablespoons sesame seed oil
  • 1 pack organic non-GMO tempeh
  • 1 Tablespoon rice wine vinegar
  • 1 yellow bell pepper
  • 2 Tablespoons coconut aminos
  • 1 orange bell pepper
  • 1 Tablespoon honey
  • 1 red bell pepper
  • ¼ teaspoon red pepper flakes
  • 1 cup broccoli florets
  • 1 cup sliced mushrooms
  • 2 garlic cloves
  • 1 Tablespoon chopped ginger
  • Garden of Life Coconut Oil (2 Tablespoons)
  1. Place 1 Tablespoon coconut oil in a pan and turn to medium high.
  2. Slice Tempeh into ½ inch pieces and cook 4-5 minutes on each side (until golden brown).
  3. Set cooked tempeh aside and add another tablespoon of coconut oil in the pan and turn heat to medium high.
  4. Add garlic and ginger, cook for a few minutes then add bell peppers, broccoli, sesame seed oil, coconut aminos, rice wine vinegar, honey, red pepper flakes and mushrooms.
  5. Cook for 8 minutes, until veggies are soft.
  6. Add Tempeh back in and toss.
  7. Garnish with cilantro and sesame seeds.
Tip: Lasts 2-3 days in refrigerator. Garnish with Cilantro and White sesame seeds.


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