Easy Vegan Stir Fry

Yield 4 servings

Stir Fry:

  • 1 block organic tempeh, diced into bite sized pieces
  • 1 small head of purple cabbage, sliced into thin strips
  • 2 cloves of garlic, minced
  • 1 medium onion, diced into small pieces
  • 1 head of broccoli, broken into smaller pieces
  • 2 cups bean sprouts
  • 2 cups shiitake mushrooms
  • 1 cup quinoa
  • 1 tablespoon sesame seeds
  • approximately 2 tablespoons sesame oil

Spicy Peanut Sauce:

  • 2 tablespoons organic peanut butter
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons tamari
  • 2 tablespoons extra virgin olive oil
  • 1/8 teaspoon cayenne pepper

1. For the stir fry: Cook the quinoa according to the package directions. When it’s ready, set aside.

2. Wash and cut all the veggies as described in the ingredients.

3. Heat a large skillet over medium heat and add in the sesame oil. Start off by sautéing the garlic, onions, mushrooms and cabbage until they begin to soften – about 5-7 minutes.

4. Add in tempeh and the rest of the vegetables. Cook for another 5 minutes, stirring occasionally.

5. Cover, turn off the heat, and let sit while you make the sauce.

6. For the spicy peanut sauce: Add all ingredients into a small bowl and whisk until combined.

7. To serve, put 1/2 cup of quinoa in a bowl. Top with the veggies and tempeh, and pour 2 tablespoons of the sauce over the veggies.

8. Enjoy!