I've been eating mostly vegetarian for the last year or so, and recently, I decided to make the change permanent. Truthfully, my body and conscience feel significantly better when consuming plants versus animal proteins. It's been a mostly easy transition, and I've been cooking more and more with this new change.
Truthfully, I had been putting off trying to cook vegetarian proteins for a while. Trying something new is intimidating!
Last week, I decided to take the veg. protein plunge and bought tempeh. After I got home, I realized I had no idea what to do with it. Really, not a single clue. Luckily, a friend and fellow yoga teacher, Ellie, has a vegan blog, Vegetabellie, and gave me a few much-needed tips on cooking with tempeh!
Here's what I found out. Tempeh is so easy to cook with. It's easy to cut, doesn't take long to cook and soaks up any marinade in minutes. It also has between 15-19 grams of protein per serving.
Ellie suggested I try a stir fry and soak the tempeh in a marinade before cooking. With all the ingredients on hand, I gave it a shot (I could always head to Whole Foods for dinner if it was a disaster, right?)
|| Photo is property of Mountain Shadow Morning. Must give credit. ||
Stir Fry with Tempeh
Makes two servings; approx. 500 calories per serving
Makes two servings; approx. 500 calories per serving
Ingredients:
Tempeh: One package
Vegetables: 3 cups (I used red peppers, onions, sugar snap peas and zucchini)
Ginger: 1/2 teaspoon
Red pepper flakes: 1/2 teaspoon
Soy sauce: 4 tablespoons
Maple syrup: 2 tablespoon
Olive oil: 2 tablespoon
Garlic: 2 teaspoons chopped
Apple cider vinegar: 2 teaspoons
Directions:
1.) Chop the tempeh into strips (there's no right or wrong way of doing this, anything works!)
2.) Make a marinade using the soy sauce, maple syrup, garlic, olive oil and apple cider vinegar. Submerge the tempeh strips into the marinade and allow them to soak.
3.) While the tempeh is marinading, chop your vegetables. I used red peppers, onions, sugar snap peas and zucchini.
4.) Pour the tempeh and excess marinade into a wok or pan on medium heat. Allow the tempeh to cook until the edges begin to caramelize.
5.) Add the vegetables to the wok. Stir the mixture and allow to cook until the vegetables are tender.
6.) Remove from the heat and enjoy!
Apple cider vinegar: 2 teaspoons
Directions:
1.) Chop the tempeh into strips (there's no right or wrong way of doing this, anything works!)
2.) Make a marinade using the soy sauce, maple syrup, garlic, olive oil and apple cider vinegar. Submerge the tempeh strips into the marinade and allow them to soak.
3.) While the tempeh is marinading, chop your vegetables. I used red peppers, onions, sugar snap peas and zucchini.
4.) Pour the tempeh and excess marinade into a wok or pan on medium heat. Allow the tempeh to cook until the edges begin to caramelize.
5.) Add the vegetables to the wok. Stir the mixture and allow to cook until the vegetables are tender.
6.) Remove from the heat and enjoy!
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