I know I’ve posted a stir fry recipe before, but last time the sauce wasn’t homemade and this time it also includes tempeh…so good, I don’t think I will be able to eat stir fry without it now! I love this as a weeknight dinner, and to bring the leftovers for lunch the next day 🙂

Tempeh with Homemade Sauce

Ingredients:

-2 packages of tempeh

-1/2 Cup tamari

-1/4 Cup oil

-1/4 Cup vegan Worcestershire sauce (my grocery store did not have vegan worcestershire so I omitted it, the sauce is great with or without it…who knew there was fish in worcestershire sauce!)

-2 Tablespoons maple syrup

-2 Tablespoons brown sugar

-1 teaspoon lemon zest

-2 teaspoons apple cider vinegar

-4 cloves garlic, minced

-1 Tablespoon minced ginger

Directions:

-Steam tempeh for 10 minutes

-While tempeh is cooking, mix the sauce

-After steaming, let the tempeh soak in the sauce while you chop the vegetables

-Transfer tempeh and sauce into skillet with vegetables and cook on high 5 minutes

Here are the vegetables I used, feel free to mix it up! Also, this is the link to my previous stir fry post. The directions are the same for vegetables, but this time I used quinoa instead of noodles. Basically all you have to do is chop up the vegetables, and cook the quinoa, add the tempeh and sauce to cook with the vegetables and you’re good to go!

XOXO