Vegan Stir Fry
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Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
20
High
Nutrition per serving
Calories284.8 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/
broccoli florets1 cupStep 2
cook rice
Step 3
marinade chopped tempeh in 3 cloves of garlic, 2 tbsp soy sauce, and 1 tbsp rice vinegar
tempeh1 package
soy sauce2 Tbsp
rice vinegar1 TbspStep 4
chop all vegetables
colored pepper1 
onion1 
cabbage½ cup
carrots2 Step 5
add oil to 2 hot skillets
Step 6
add onion to skillet
Step 7
cook tempeh in second skillet
tempeh1 packageStep 8
add chopped broccoli, peppers to skillet, cabbage, carrots, and corn to skillet
colored pepper1 broccoli florets1 cupcabbage½ cupcarrots2 
corn½ cup
peas½ cupStep 9
combine flour, brown sugar, soy sauce, vinegar, sesame oil, ginger, and red pepper flakes and add to vegetables
brown sugar2 Tbspsoy sauce2 Tbsprice vinegar1 Tbsp
sesame oil1 ½ tsp
ground ginger⅛ tsp
flour0.75 Tbsp
red pepper flakesvinegar1 TbspStep 10
Optionally add Szechuan stir fry sauce
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