Meet tempeh, the fermented soy loaf that’s rich in vitamins and minerals. It includes gut friendly bacteria, is completely animal-free and makes for a filling dish packed with protein. Traditionally from Indonesia, tempeh’s flavor is unique – tangy and nutty – but also absorbs flavors from other ingredients it’s cooked with. Try this tempeh stir fry for a savory and satisfying meat-free meal.
Tempeh Stir Fry With Leeks
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 296 kcal
Ingredients
- 16 oz. tempeh chopped into bite-size squares
- 2 Tbsp. coconut oil
- 1/2 Tbsp. low sodium soy sauce or coconut aminos
- Pinch salt
- 1/4 tsp. paprika
- 1/4 tsp. roasted garlic powder
- 1/2 cup chopped leek
- 1/2 cup chopped scallions/green onions
- 2 garlic cloves chopped
Optional: pinch of red chili flakes
Instructions
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In large skillet or wok, heat coconut oil over medium heat.
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Add garlic, green onions and leeks. Sautee and cook until fragrant.
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Add tempeh, season with spices cook about 10 minutes, stirring frequently until browned on all sides.
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Add soy sauce or coconut aminos and cook for another minute.
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Serve over quinoa or fresh greens.
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Finish off with an optional drizzle of soy sauce and fresh chopped green onions.
Recipe Notes
Grab these ingredients and more at Vitacost.
Nutrition Facts
Tempeh Stir Fry With Leeks
Amount Per Serving (1 g)
Calories 296
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g45%
Polyunsaturated Fat 5g
Monounsaturated Fat 4g
Sodium 82mg3%
Potassium 545mg16%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 1g1%
Protein 22g44%
Vitamin A 462IU9%
Vitamin C 4mg5%
Calcium 146mg15%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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