Tempeh Stir Fry with Green Beans, Carrots, and Sugar Snap Peas

 

This recipe strikes up the perfect balance of sweetness and savoury with sugar-free maple syrup, peanut butter and soy sauce making an appearance in the sauce!

Tempeh stir fry with green beans, carrots, and sugar snap peas

Tempeh stir fry with green beans, carrots, and sugar snap peas
Yield: 2
Author: Rachel Aust
Prep time: 10 MinCook time: 23 MinTotal time: 33 Min

Ingredients

Sauce
Stir Fry

Instructions

  1. Whisk the sauce ingredients together in a bowl. To save time, use a blender.
  2. Heat half of the olive oil in a large skillet over medium heat. Toss the cubed tempeh with salt and pepper.
  3. Add the tempeh to the skillet once the oil is hot. Cook for 3-4 minutes, flip the cubes, and cook for another 3-4 minutes or until the tempeh is golden brown.
  4. Reduce the heat to low, add a spoonful or two of the sauce, toss to coat, and then transfer the tempeh to a plate. Set it aside.
  5. Wipe the skillet clean with a paper towel and return it to the stovetop over medium heat.
  6. Add the remaining oil, then toss in the green beans and carrots. Cover with a lid and cook for 4-5 minutes or until the vegetables are tender-crisp.
  7. Remove the lid and cook while stirring for 2 minutes to allow excess moisture to evaporate.
  8. Add the sugar snap peas, onion, and the remaining sauce. Cook while stirring for 2-3 minutes, then return the tempeh to the skillet.
  9. Cook for 3 more minutes or until everything is coated in sauce.
  10. Serve alone or with brown rice.

Nutrition Facts

Calories

663

Fat (grams)

38

Carbs (grams)

62

Fiber (grams)

9

Net carbs

53

Protein (grams)

29

While I do my best to calculate the nutritional information these figures should be considered estimates only.

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Hey there, I’m Rachel!

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