Recipe of the Month: Meatless Monday — Amazing Tempeh Stir Fry

Serves 6

235 calories, 24.3 carbohydrates, 6.7 fat, 19.3 protein without rice

347 calories, 48.3 carbohydrates, 7.5 fat, 21.5 protein with ¾ cup brown rice 

Ingredients:

2- 8oz packages tempeh, cut into strips

2 cups broccoli, chopped into florets

1 medium zucchini, diced

2 cups red cabbage, sliced thin in ribbons

4.5 oz match stick carrots

1 cup snow peas, cut in half

1 small red onion, sliced in thin moons

1 yellow bell pepper, sliced thin

1 cup cauliflower, riced

2 cloves garlic, minced

1 tsp fresh grated ginger

1 tbsp sesame oil, separated

¼ cup coconut aminos plus ¼ cup for marinating 

Salt and pepper to taste

Optional: Prepared Brown Rice

Directions: 

1. Cut tempeh into strips and marinate for 30 minutes to four hours.
2. Heat ½ tbsp sesame oil over medium heat in large skillet. Lay marinated tempeh strips around pan. Sear until golden on all sides (2 to 3 min per side). Set aside and keep warm. 
3. Heat second ½ tbsp sesame oil in skillet. Drop in garlic and ginger and allow to heat until fragrant (30 seconds to 1 min). 
4. Add onion and sauté until it starts to soften (1 to 2 min). Add all other vegetables to the pan. Stir and mix until the color of the broccoli becomes bright, the carrots soften and the red cabbage ribbons become flexible (4 to 6 minutes). 
5. Add the coconut aminos and stir all together. Add salt and pepper to taste. Add in tempeh and cook in another 2 to 3 minutes. 
6. Remove from heat and serve with or without brown rice.

Enjoy!