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
Yield: 2
Prep time: 10 MinCook time: 23 MinTotal time: 33 Min
Ingredients
Sauce
Stir Fry
Instructions
- Whisk the sauce ingredients together in a bowl. To save time, use a blender.
- Heat half of the olive oil in a large skillet over medium heat. Toss the cubed tempeh with salt and pepper.
- 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.
- 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.
- Wipe the skillet clean with a paper towel and return it to the stovetop over medium heat.
- 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.
- Remove the lid and cook while stirring for 2 minutes to allow excess moisture to evaporate.
- Add the sugar snap peas, onion, and the remaining sauce. Cook while stirring for 2-3 minutes, then return the tempeh to the skillet.
- Cook for 3 more minutes or until everything is coated in sauce.
- Serve alone or with brown rice.
Nutrition Facts
Calories
663Fat (grams)
38Carbs (grams)
62Fiber (grams)
9Net carbs
53Protein (grams)
29While I do my best to calculate the nutritional information these figures should be considered estimates only.
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