Tempeh is made from fermented soy beans. It is an excellent source of plant protein and is low in fat. This recipe creates a rainbow of colors including green, red, orange and yellow. Of course, it is packed with PHYTOnutrients that will improve your immune system and make you look and feel great! Recipe Inspired by www.PCRM.org
Broccoli & Tempeh Stir-fry
Makes 10-12 servings
- 2 packages original tempeh
- 2 pounds chopped broccoli
- 1 large onion
- 3 peppers one of each red, yellow and orange chopped
- 2 chopped carrots
- 3 tablespoons chopped garlic
- 3 tablespoons chopped ginger (or 1 tablespoon ground ginger)
- ¾ cup vegetable broth (I prefer Imagine brand)
- 2 tablespoons Braggs Liquid Aminos
- 5 cups cooked whole-wheat Israeli couscous or cooked quinoa prepared with vegetable broth
Chop tempeh in ¼-1/2” pieces. Using a 7-quart wok, heat the vegetable broth. Add tempeh and onion; allow to cook for 8-10 minutes. Add broccoli, peppers, carrots, garlic and ginger. Stir-fry till veggies are tender but still crisp.
While veggies cook, prepare whole wheat couscous according to recipe, but substitute vegetable broth for water. Israeli couscous is much larger than its cousin regular couscous. I order the 100% whole wheat online. Once the couscous has absorbed all of the broth, transfer to a large bowl.
When veggies are the desired tenderness, add Liquid Aminos and blend. Pour veggies over couscous and toss. Serve immediately.
Meal prep ideas: This is a great entrée for leftover. Store in individual containers to grab-and-go for work-day lunches. This also makes a great stuffing for a pita-pocket, just add arugula or chopped greens.