Tempeh and Vegetable Vegan Stir-fry

This vegan stir-fry is a quick and easy way to get your veggies in. It's also a great way to use up leftover tempeh. The tempeh adds a bit of protein and a chewy texture to the dish. The vegetables are cooked in a flavorful olive oil and seasoned with salt and pepper. This dish is best served over rice or noodles.

I first had this dish at a vegan restaurant in New York City. I was so impressed with the flavors that I asked the chef for the recipe. He was kind enough to share it with me, and I've been making it ever since. I've made a few changes to the original recipe, but the basic ingredients and method are the same. I've found that this dish is a great way to use up leftover tempeh. It's also a great way to get your veggies in. I like to serve this dish over rice or noodles.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup chopped baby corn
• 1/2 pound tempeh, cubed

Instructions

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the onion, green bell pepper, red bell pepper, broccoli, carrots, and baby corn to the skillet.
3. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
4. Add the tempeh to the skillet and cook until heated through, about 2 minutes.
5. Season with salt and pepper to taste.
6. Serve over rice or noodles.

Why It Works

• The olive oil adds a flavorful base to the dish.
• The vegetables are cooked until tender, but still have a bit of a crunch.
• The tempeh adds a bit of protein and a chewy texture to the dish.
• The salt and pepper season the dish perfectly.