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Tempeh and Rainbow Vegetable Stir-Fry

Prep: 15 min

Cook: 20 min

2 servings

Easy

This vibrant stir-fry combines protein-rich tempeh and a variety of colorful vegetables, all seasoned with anti-inflammatory powerhouses like turmeric and ginger. It's a delicious way to enjoy a meal that supports overall health by reducing inflammation.

Anti-Inflammatory Ingredients

Turmeric1/10 Ginger1/10 Garlic2/10 Extra Virgin Olive Oil1/10Sesame Seeds

Ingredients

8 oz tempeh
1 cup broccoli florets
1 cup red bell pepper
1 cup carrot
1 cup purple cabbage
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp turmeric, ground
3 tbsp low-sodium soy sauce or tamari
1 tbsp maple syrup
1 tbsp sesame oil
1 tbsp extra virgin olive oil
1/4 cup water
1 tbsp sesame seeds
1/4 cup green onions, chopped

Instructions

Slice the tempeh into 1/2-inch pieces. In a large pan, heat the olive oil over medium heat and add the tempeh. Cook until golden brown on both sides, about 5 minutes per side. Remove from the pan and set aside.

In the same pan, add a bit more olive oil if needed. Add the broccoli, red bell pepper, carrot, and purple cabbage. Stir-fry for 5-7 minutes, until the vegetables are just tender.

Make a space in the center of the pan and add the garlic, ginger, and turmeric. Cook for 1 minute until fragrant, then mix with the vegetables.

In a small bowl, whisk together the soy sauce (or tamari), maple syrup, sesame oil, and water. Pour this sauce over the vegetables in the pan, and add the cooked tempeh back in. Stir well to combine and heat through for another 2-3 minutes.

Serve hot, garnished with sesame seeds and green onions.