Almond Butter Tempeh Stir-Fry
Almond Butter Tempeh Stir-Fry
This tasty vegan stir-fry is packed with plant-based protein which supplies the body with essential amino acids needed to build and repair the body.
Servings
Prep time
Cook time
Recipe
Ingredients
- Marinade:
- ¼ cup almond butter
- 1 tbsp sesame oil
- ¼ cup coconut aminos or tamari
- 1 heaped tsp 100 per cent maple syrup
- 1 tbsp grated ginger (or ½ heap tsp ground ginger)
- Juice ½ lime
- ¼ cup water or coconut milk
- 200g tempeh, cut into small dices
- To Serve:
- Sesame oil
- 1 small onion, finely chopped
- Small head of broccoli, cut into small florets
- 1 large carrot, diced
- Large handful kale, ribs removed & thinly sliced
- Handful toasted cashews, roughly chopped
- Cooked greens, to serve
Method
- Preheat oven to 200°C and line baking tray with baking paper.
- To make cauliflower rice, place cauliflower pieces in food processor and pulse until consistency of rice.
- Cover tray with cauliflower rice and season with sea salt. Place in oven for 20 mins and toss after 10 mins.
- In medium bowl, combine all marinade ingredients and mix well. Add tempeh and place in fridge covered for 1 hr or overnight.
- Heat sesame oil in medium frying pan over medium heat. Add onion and cook for 3 mins, then add broccoli, carrot and kale and cook for further 4 mins.
- Add tempeh and cook until tempeh is heated through.
- Serve stir-fry with cauliflower rice, topped with fresh herbs and cashews. Keep any leftover marinade to drizzle over stir fry. Delicious served with steamed greens.
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