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!