Vegan Stir Fry
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Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
20
High
Nutrition per serving
Calories284.9 kcal (14%)
Total Fat10.5 g (15%)
Carbs38.5 g (15%)
Sugars7.9 g (9%)
Protein11.6 g (23%)
Sodium322.5 mg (16%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

3 cupsbrown rice
cooked

2 Tbspoil

1 packagetempeh

2carrots
peeled and thinly sliced

1onion
thinly sliced

3 clovegarlic
minced

½ cuppeas

½ cupcorn

1colored pepper
or green, thinly sliced

½ cupcabbage
thinly sliced

1 cupbroccoli florets
chopped

2 Tbspbrown sugar

2 Tbspsoy sauce

1 Tbsprice vinegar

1 ½ tspsesame oil

⅛ tspground ginger

0.75 Tbspflour

red pepper flakes

1 Tbspvinegar

Szechuan stir fry sauce
optional
Instructions
Step 1
chop broccoli and wait 40 mins for sulforaphanes to develop. https://nutritionfacts.org/topics/sulforaphane/

Step 2
cook rice
Step 3
marinade chopped tempeh in 3 cloves of garlic, 2 tbsp soy sauce, and 1 tbsp rice vinegar



Step 4
chop all vegetables




Step 5
add oil to 2 hot skillets
Step 6
add onion to skillet
Step 7
cook tempeh in second skillet

Step 8
add chopped broccoli, peppers to skillet, cabbage, carrots, and corn to skillet






Step 9
combine flour, brown sugar, soy sauce, vinegar, sesame oil, ginger, and red pepper flakes and add to vegetables








Step 10
Optionally add Szechuan stir fry sauce
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