Recipes

Korean Vegan Stir Fry

💁🏻‍♀️ This right here is a GREAT introduction to Vegan food! There is loads of texture and spicy flavors  😍 to keep you distracted from the idea of not having “meat” in your meal.

 

🥢 Stir fry’s are also perfect for weeknights because they are super fast and require little effort in the kitchen 👌🏼. You can use leftover veggies or even buy a pre-packaged stir fry mix to make life easier!

 

📌 And thanks to the bountiful amounts of plant-based foods 🌱 in this dish, each serving contains at least 15 grams of FIBER!!!

 

 

Yield/Serving

2

Macros

Serving Size: 1 bowl
  • Protein - 26 g
  • Carbs - 30 g
  • Fat - 20 g

Ingredients

  • 1 tablespoon braggs liquid aminos or coconut aminos
  • 2 tablespoons rice wine vinegar
  • 1/4 tsp ginger powder - optional
  • 7-8 ounces organic tempeh, cut into 1" squares
  • 2 tablespoons toasted sesame oil or avocado oil, divided
  • 2 cups fresh broccoli
  • 1 red bell pepper
  • 1/2 cup shredded carrots
  • 2 cups riced cauliflower
  • Serving sauce: 1 teaspoon sriracha +1 teaspoon toasted sesame oil + 1 teaspoon braggs liquid aminos or coconut aminos + 1 teaspoon granulated sweetener (stevia, monk fruit, xylitol)
  • garnishes - cucumber, sesame seeds

Cooking Utensils

  • 2 non-stick skillets
  • 2 mixing bowls

Directions

  1. In a bowl, 1 tbsp liquid aminos with 2 tbsp vinegar and 1/4 tsp ginger powder (optional). Add in the tempeh squares and let them “soak” for a minute or two as you prepare your veggies.
  2. Bring a large non-stick skillet to medium heat and add 1 tsp oil. Add the tempeh and fry for about 5 minutes (this step is to give the tempeh a nice color and outer crisp). Remove the tempeh from the pan and set aside on a plate.
  3. Using the same pan on medium heat, saute your peppers, broccoli and carrot. Cook for a few minutes or so until the veggies are al dente – I prefer a bite to my veggies so you are more than welcome to cook for a longer period of time.
  4. In a separate pan, add 1 tablespoon oil and bring to medium heat. Add the cauliflower rice and cook until tender.
  5. Serving sauce: In a separate bowl combine 1 tsp sriracha, 1 tsp liquid aminos, 1 tsp sesame oil and 1 tsp granulated sweetener. Give this is a taste and adjust to your liking.
  6. Divide the cauliflower rice onto two plates or bowls, then add the stir fry mixture along with the sauce. Garnish with cucumber and sesame seeds.

 

Additional Information

Approximately 380 calories per serving (1/2 entire recipe)

~1 palm protein, 1 fist carbs, 2 thumbs fat

Calories and macros will vary based on any additions. They will also vary depending on brands of ingredients, substitutions and serving size.

Customizable to Vegan & Vegetarian lifestyles.

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