Tempeh and Vegetable Stir-Fry

Tempeh and Vegetable Stir-Fry — a step-by-step recipe on Flaavo.

• 227 g halal plain tempeh
• 2 tbsp halal soy sauce
• 1 tsp garlic powder
• 2 tsp water or halal vegetable broth
• 1 cup chopped carrots
• 1 cup broccoli florets
• 0.5 cup sliced onion
• 0.5 cup sliced mushrooms
• 1 item bell pepper
• 2 tbsp halal vegan hoisin sauce
• 1 cup cooked brown rice

1. Toss cubed tempeh with soy sauce and garlic powder.
2. Cook carrot, broccoli and onion with the measured liquid for four to five minutes, adding more water as needed. Add pepper and mushrooms and cook until tender-crisp.
3. Broil tempeh on a tray for five to ten minutes, turning once and watching closely, until browned and heated through.
4. Serve vegetables and tempeh with cooked rice and hoisin.

Adapted from Modern Plant Based Recipe Book, PDF p. 51.