Tempeh & Veggie Stir-Fry with Peanut Sauce and Quinoa
This vibrant stir-fry combines protein-packed tempeh with colorful veggies and a creamy peanut sauce, served over fluffy quinoa. It’s a nutritious, satisfying meal that’s affordable and bursting with flavor—perfect for a quick, wholesome dinner.
Ingredients
For the Stir-Fry
- 8oztempeh, cubed
- 1piecemedium carrot, sliced thin
- 1piecebell pepper, sliced
- 1cupcabbage or broccoli, chopped
- 1tbspsoy sauce or tamari
- 1tspgarlic powder
- 1/2tspginger powder or 1 tsp fresh
- 1tbspwater or oil, optional for cooking
For the Peanut Sauce
- 2tbsppeanut butter, natural
- 1tbspsoy sauce
- 1tsplime juice or vinegar
- 1/2tspchili flakes, optional
- 2tbspwater, to thin
For Serving
- 1cupuncooked quinoa
- 1piecechopped green onion or cilantro, optional
How to make Tempeh & Veggie Stir-Fry with Peanut Sauce and Quinoa
Cook the Quinoa
Rinse quinoa under cold water. In a medium pot, bring 2 cups of water to a boil, add quinoa and a pinch of salt, then simmer for 15 minutes until water is absorbed. Fluff and set aside.
Prep the Stir-Fry
Heat water or oil in a large pan over medium-high heat. Add cubed tempeh and cook for 5-7 minutes, stirring occasionally, until golden and slightly crisp.
Add sliced carrot, bell pepper, and cabbage or broccoli. Sprinkle with garlic powder, ginger, and soy sauce. Stir-fry for 5-7 minutes until veggies are tender but still crisp.
Make the Peanut Sauce
In a small bowl, whisk peanut butter, soy sauce, lime juice, chili flakes (if using), and water until smooth. Adjust water for desired thickness.
Combine
Pour the peanut sauce over the tempeh and veggies in the pan. Stir to coat evenly and cook for 1-2 minutes until heated through.
Serve
Plate ½ cup quinoa per serving, top with the tempeh stir-fry, and garnish with green onion or cilantro if you have it. Enjoy warm!
Tips & Tricks
For extra flavor, marinate the tempeh in soy sauce and ginger before cooking.
FAQS
How can I make a vegan-friendly version of Tempeh & Veggie Stir-Fry with Peanut Sauce?
This recipe is already vegan-friendly as it uses tempeh and a plant-based peanut sauce. Just ensure that the soy sauce you use is labeled as vegan or opt for tamari for a gluten-free option.
What are some good substitutions for tempeh in this stir-fry recipe?
If you don't have tempeh, you can substitute it with tofu, seitan, or even chickpeas for a different protein source. Just be sure to adjust the cooking time accordingly, especially if using tofu, which may require pressing to remove excess moisture.
How should I store leftovers of the Tempeh & Veggie Stir-Fry with Peanut Sauce?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in a pan over medium heat or in the microwave until warmed through. If you find the quinoa has absorbed too much moisture, add a splash of water while reheating.
What can I pair with Tempeh & Veggie Stir-Fry to make a complete meal?
This stir-fry is quite filling on its own, but you can serve it with a side of steamed edamame or a fresh salad for added nutrients. A light miso soup would also complement the flavors well.
Can I use different vegetables in the Tempeh & Veggie Stir-Fry recipe?
Absolutely! Feel free to swap in your favorite vegetables such as snap peas, zucchini, or mushrooms. Just make sure to adjust the cooking time based on the vegetables you choose to ensure they remain crisp and vibrant.
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