Tempeh Stir Fry & Cauliflower Rice

Tempeh Stir Fry and Cauliflower Rice

Tempeh is a fantastic source of vegan protein. And who doesn’t love a good stir-fry.

Plus, by saving on calories with cauliflower rice, this recipe is a total vegan winner.

Tempeh Stir Fry & Cauliflower Rice

Course: Lunch, Dinner
Servings

4

servings
Calories

300

kcal
Total time

1

hour 

10

minutes

Tempeh is a great source of vegan protein and this recipe packs a huge 38g of it!

Ingredients

  • 250g tempeh, sliced

  • 1 medium head cauliflower, roughly chopped

  • 1 red bell pepper, chopped

  • 2 medium stalk of celery, chopped

  • 250g spinach

  • 1 tbsp olive oil

  • 2 tbsp soy sauce

  • 1 tbsp red wine vinegar

  • 1 large egg

  • 1 tsp sesame seeds

Method

  • Put the cauliflower in a food processor and pulse until it resembles rice. Heat the olive oil in a large frying pan over a medium-high heat and cook the tempeh until it is golden brown on both sides.
  • Add in the celery and red bell pepper and stir until softened.
  • Add the cauliflower, soy sauce, rice wine vinegar and spinach. Cook until the cauliflower is soft and the spinach has wilted.
  • Create room in the pan and slowly add the egg stirring until it is cooked. Sprinkle sesame seeds and drizzle with sesame oil before serving.

Notes

  • Protein: 38g | Carbs: 46g | Fats: 20g

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