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Sweet Chili Tempeh Stir Fry with Vegetable Fried Rice 🌿🍃
1 package tempeh, steamed for 10 min and cut into chunks
2 T and 2 tsp coconut aminos
4 tsp rice vinegar
4 tsp agave
2 tsp sesame oil
1.5 tsp chili garlic sauce
2 minced garlic cloves
1 tsp cornstarch mixed with 1.5 tsp water for slurry, set aside
Veggies for tempeh: 1/2 onion diced, 1 8 oz. package mushrooms, 1 bell pepper sliced
1.5 T sesame oil
1/2 medium onion finely chopped
3 minced garlic cloves
2 1/4 cups cooked rice
2 T coconut aminos
2 1/3 cup cooked rice
1.5 T rice vinegar
1/4 tsp dried ginger
1 cup chopped steamed broccoli florets
1/2 cup cooked peas
For tempeh, whisk marinade ingredients in large bowl. Add tempeh, toss, let sit for 30 min. In large pan, add bit of sesame oil, mushrooms and onion, cook 5 min. Add bell peppers and marinated tempeh (keep remaining liquid in bowl). Cook for 4 minutes, stirring occasionally. Add slurry to marinade in bowl, whisk. Push everything in pan to the side and add in the marinade, let cook (bubbly) for a minute, then toss it all. Ready to serve.
For Rice, add oil to pan, along with onions and garlic. Cook 3 minutes, careful not to burn garlic. Add rice, cooking 3 min and stirring often. Add other ingredients, stir, serve. .4. Fill a rimmed plate with warm water and dip sheet of rice paper into the water, ensuring all is submerged, for 3-5 seconds. Place wet rice paper sheet onto work surface and fill the bottom half with tempeh, bibb lettuce, avocado, and cucumber. Be sure not to overstuff, and leave about 0.5-1 inch of space on all sides for folding. Tuck in the sides of the rice paper and roll the rice paper away from your body to form a burrito shape. Continue this step until you’ve used all the rice sheets.
5. Make your dipping sauce by mixing almond butter, miso and lemon juice in a bowl. Add water as needed to thin, I used about 3 tbsp. Serve as dip for the rice paper rolls.