Protein-Packed Vegan Stir-Fry

This vegan stir-fry is packed with plant protein, loaded with antioxidants, and ready in less than 20 minutes! I make this for dinner at least once a week, and love making extra so I have plenty of leftovers stocked in my fridge. This vegan stir-fry is also gluten-free.

Ingredients:

1 block organic tempeh (ex: Trader Joe’s or Lightlife brand)

1/2 cup shredded carrots (or two large carrots, diced)

1/2 a bell pepper, diced

1/2 cup asparagus, chopped

1 cup edamame (can use fresh or frozen)

1 cup red cabbage, chopped

1 cup bok choy, chopped

1 tablespoon avocado oil

1 tablespoon toasted sesame oil

2 tablespoons Tamari (could use coconut aminos or reduced-sodium soy sauce)

3 cloves minced garlic

pinch of salt (add more to taste)

pinch of red pepper flakes (add more to taste)

3 cups cooked rice (can use brown, black, or white)

Directions:

1. Cut the block of tempeh into bite-size pieces. Then dice the bell pepper, asparagus, red cabbage, and bok choy. I prefer using shredded carrots for this recipe, but if you only have large carrots in your fridge, dice those up instead. Feel free to swap out any vegetables here for what you have on hand in your fridge. I may sometimes use broccoli in place of asparagus, or onion in place of peppers depending on what I need to use up.

2. Add a small amount of avocado oil to a large skillet over medium-high heat. Once warm, add in the minced garlic, edamame, tempeh, and all of the vegetables. Stir occasionally, and cook until vegetables have softened and tempeh is lightly browned (about 7-8 minutes). Sprinkle a pinch of salt or more to taste.

3. While vegetables are cooking, prepare the rice. I typically use brown rice, but you can use any rice you prefer in this recipe. Follow package directions to yield 3 cups of cooked rice and set aside.

4. Once your vegetables are cooked, remove them from the skillet and place in a separate bowl or plate. Next, add the sesame oil and cooked rice to the skillet over medium-high heat. This helps to crisp up your rice, giving it a nice toasted or ‘fried’ flavor.

5. Add your vegetables back into the skillet with the rice, then add the tamari (or sub with coconut aminos, soy sauce, whatever you have on hand) and red pepper flakes - adding more of each until to your desired taste preference.

6. Stir until well combined and serve immediately. This makes delicious leftovers! If you have any extra, store in an airtight container for up to 4 days.
   

Serving size tips:

For weight maintenance, divide into 4 equal servings. This will provide about 380 calories, 14g fat, 42g carbs, 11g fiber, 20g protein.

For weight gain, divide into 2 equal servings OR 3 equal servings but add fresh avocado and sesame seeds on top. This will provide around 760 calories, 30g fat, 83g carbs, 22g fiber, 40g protein. This recipe is considered an excellent source of potassium, vitamin A, vitamin C, calcium, and iron.

If you made this dish, don’t forget to share + tag @eleatnutrition! I love seeing which recipes you recreate!