Tempeh and Vegetable Stir Fry

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There are very few times where it’s actually safe and good for you to eat soy products here in the US. And, organic tempeh happens to be one of them. Tempeh is made by fermenting cooked soybeans with a mold, while tofu is made by curdling fresh hot soy milk with a coagulant. Eating too much tofu has been known to mess with your hormones, in turn causing women to produce too much estrogen, which can lead to infertility and hair loss. In most western countries, processed tofu can contain too many additives and preservatives for it to be considered a healthy choice. As far as nutritional value, Tempeh is 160 calories per half cup serving compared to tofu at 97, however, tempeh has a 15.5 grams of protein per half cup and 3.5 grams of fiber compared to 10 grams of protein in tofu and .5 grams fiber per half cup.

Tempeh has slight earthy taste, while tofu tastes like…not much at all. All in all, tempeh is a better choice!

This meal can be made with any tempeh. I have tried it with original tempeh, tempeh with flax seeds, and chickpea tempeh, which I highly recommend! This dish is a vegan’s dream, and with the right amount of sauteing and flavor, this dish will turn into your favorite as well!

Let us begin!

tempeh meal

You will need:

  • 1 package (about 8 oz) organic tempeh cubed into 1/2 inch pieces. (you can use soy, chickpea, or a barley/oat mixture)
  • 4-5 mushrooms, sliced
  • 3 stalks green onions
  • 2 large kale leaves
  • 1/4 cup sliced onion
  • 2 large garlic cloves
  • about 3 tbsp organic coconut oil
  • 1 tbsp Worcestershire sauce
  • 2 tbsp soy or tamari sauce
  • 1/4 tsp turmeric
  • pinch of black pepper

Saute the garlic first with 2 tbsp of coconut oil until golden, then add the tempeh. Cook until tempeh is brown on all sides, then add the mushrooms and onions, and cook some more, about 2 minutes.

Add the green onions, tamari, Worcestershire sauce, turmeric and onion powder, and add the remaining tbsp of coconut oil. Once everything is mixed, rip up the kale leaves and cook them briefly, enough for the leaves to wilt, but still retaining their color.

Once you have cooked the leaves for a bit, turn the heat off and mix again, then set aside to cool.

You can serve this dish with noodles, a side of avocado, or you can eat it by itself, like I did!

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Enjoy!
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7 Comments Add yours

  1. sunakoaki says:

    i have never see tempeh in the grocery stores. Where did you get your tempeh? Whole Food?

    1. RAWmarkable Vegan Recipes says:

      It is really hard to find, but I’ve found most of my tempeh at Whole Foods and sometimes Central Market. I’ve looked in other places, but haven’t found it anywhere else!

      1. sunakoaki says:

        Thanks! I will look for it when I go to Whole Food next time!

      2. RAWmarkable Vegan Recipes says:

        No problem! It’s typically in the refrigerated section with the tofu, kimchi, sauerkrat and raw vegan desserts 🙂

  2. nickpanther says:

    Interesting, I’m going to have to try this with chickpeas

    1. RAWmarkable Vegan Recipes says:

      It tastes great, I highly recommend the chickpea tempeh. If you can find it of course, it’s pretty hard to find!

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