Easy Vegan Tempeh and Veggie Stir Fry

Lunch & Dinner, Main Dishes, Protein

stir fry dishes are the BEST, offering a ton of flavors and textures in every bite.

this Easy Vegan Tempeh and Veggie Stir Fry takes it up a notch with its vibrant colors, diverse ingredients, and tantalizing sauce that will leave your tummy happy.

taste & texture:

this vegan stir fry is a blend of savory, sweet, and spicy flavors.

the tender-crisp vegetables, chewy tempeh, and soft rice vermicelli noodles create a combo of textures that keeps every bite interesting.

the sauce, with its creamy richness and hint of heat from sriracha, elevates the dish to new levels of deliciousness.

versatility & substitutions:

one of the beauty of stir fry recipes lies in their versatility.

feel free to swap out the vegetables based on what’s in season or what you have on hand.

broccoli, bell peppers, kale, and sweet potatoes provide a nutritious and colorful base, but you can experiment with mushrooms, snap peas, carrots, or whatever inspires you.

likewise, tofu can be used instead of tempeh, and different types of noodles can be substituted for rice vermicelli.

how to make it:

making this vegan stir fry is a breeze.

simply sauté onion and garlic in avocado oil, then add cubed tempeh and your choice of vegetables.

while the veggies cook, prepare the sauce by mixing together vegan mayo, coconut yogurt, toasted sesame oil, sriracha, liquid aminos, maple syrup, garlic powder, onion powder, and veggie broth.

toss in cooked rice vermicelli noodles and stir in the sauce.

warm everything through and serve hot.

how to store it:

if you happen to have leftovers (although it’s so delicious, that might be a rarity!), store them in an airtight container in the refrigerator for up to three days.

when ready to eat, simply reheat in a skillet or microwave until warmed through.

nutritional benefits:

this vegan stir fry is not only a flavor-packed meal but also a nutritious one.

it’s loaded with vitamins, minerals, and antioxidants from the variety of vegetables. tempeh provides a good source of plant-based protein, while rice vermicelli noodles offer a gluten-free alternative to traditional wheat noodles.

plus, the sauce adds a dose of healthy fats from sesame oil and a touch of sweetness from maple syrup.

spiciness:

if you’re a spice enthusiast, feel free to crank up the heat by adding more sriracha to the sauce.

in conclusion, this vegan stir fry is a dish that satisfies both your taste buds and your nutritional needs.

with its customizable ingredients, bold flavors, and easy preparation, it’s sure to become a staple in your recipe repertoire!!

so why wait? gather your ingredients and let’s get cooking :).

if you like my Crowd-Pleasing Vegan Spanakopita Lasagna Rollups, you’ll also love these other recipes of mine!

Quick and Easy Farro Chickpea Salad with Vegan Feta Crumbles

Rainbow Veggie Crunch and Roasted Cashew Salad

Zesty Wellness Bowl: Ginger-Boosted Vegan Kale and Tofu Salad

Vibrant and Hearty Vegan Winter Salad

The Best Kale, Cranberry and Butternut Squash Thanksgiving Side Salad

Nourishing Fall Salad Flatbreads

Vegan Spicy Peanut Cashew Salad

Vegan La Scala Chopped Salad

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Vegan Black Rice Noodle Salad

Goddess Glow Nutrient-Packed Salad

Vegan Chickpea Waldorf Salad Sandwich

Vegan Tofu Parmesan Caesar Salad Wraps

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are you going to make my Crowd-Pleasing Vegan Spanakopita Lasagna Rollups!?

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.

also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!

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Easy Vegan Tempeh and Veggie Stir Fry

Recipe by MaryCourse: Lunch u0026amp; Dinner, Main Dishes, Protein

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

1 onion, sliced
3 cloves garlic, minced
2 tablespoons avocado oil
1 block tempeh, cubed
2 cups chopped kale
1 red bell pepper, thinly sliced
1 small sweet potato, peeled and cubed
1 small head broccoli, cut into florets and slightly steamed
200g rice vermicelli noodles

for the sauce:
1/4 cup vegan mayonnaise
1/4 cup vegan coconut yogurt
2 tablespoons toasted sesame oil
2 tablespoons sriracha sauce (adjust to taste)
2 tablespoons liquid aminos (or soy sauce)
1 tablespoon maple syrup
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup vegetable broth (or more as needed to thin out the sauce)

Directions

heat a generous amount of avocado oil in a large skillet or wok over medium heat. add sliced onion and minced garlic, and sauté for 2-3 minutes until softened and fragrant.
add cubed tempeh to the skillet and cook for another 5 minutes, stirring occasionally, until tempeh is lightly browned.
add chopped kale, thinly sliced red bell pepper, slightly steamed cubed sweet potato, and slightly steamed broccoli florets to the skillet. sauté for an additional 5-7 minutes until the vegetables are tender but still crisp.
meanwhile, cook rice vermicelli noodles according to package instructions. drain and set aside.
in a small bowl, whisk together all the sauce ingredients until well combined.
once the vegetables are cooked, pour the sauce over the stir fry mixture in the skillet. stir well to coat everything evenly and cook for another 2-3 minutes to warm the sauce through.
add the cooked rice vermicelli noodles to the skillet and toss everything together until noodles are well coated with the sauce and heated through.
taste and adjust seasoning if needed, adding more sriracha for spiciness or maple syrup for sweetness.
serve the stir fry hot, garnished with sesame seeds, chopped green onions, or cilantro if desired. enjoy your delicious vegan stir fry!