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Ryan Binter
By Ryan Binter

Vegan Stir Fry

Updated at: Mon, 22 Sep 2025 00:13:42 GMT

Nutrition balance score

Great
Glycemic Index
48
Low
Glycemic Load
20
High

Nutrition per serving

Calories290.5 kcal (15%)
Total Fat10.6 g (15%)
Carbs39.7 g (15%)
Sugars8 g (9%)
Protein11.7 g (23%)
Sodium322.6 mg (16%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
chop broccoli and wait 40 mins for sulforaphanes to develop. https://nutritionfacts.org/topics/sulforaphane/
broccoli floretsbroccoli florets1 cup
Step 2
cook rice
brown ricebrown rice3 cups
Step 3
marinade chopped tempeh in 3 cloves of garlic, 2 tbsp soy sauce, and 1 tbsp rice vinegar
tempehtempeh1 package
soy saucesoy sauce2 Tbsp
rice vinegarrice vinegar1 Tbsp
Step 4
chop all vegetables
carrotscarrots2
oniononion1
colored peppercolored pepper1
cabbagecabbage½ cup
Step 5
add oil to 2 hot skillets
Step 6
add onion to skillet
Step 7
cook tempeh in second skillet
tempehtempeh1 package
Step 8
add chopped broccoli, peppers to skillet, cabbage, carrots, and corn to skillet
carrotscarrots2
peaspeas½ cup
corncorn½ cup
colored peppercolored pepper1
cabbagecabbage½ cup
broccoli floretsbroccoli florets1 cup
Step 9
combine flour, brown sugar, soy sauce, vinegar, sesame oil, ginger, and red pepper flakes and add to vegetables
brown sugarbrown sugar2 Tbsp
soy saucesoy sauce2 Tbsp
rice vinegarrice vinegar1 Tbsp
sesame oilsesame oil1 ½ tsp
ground gingerground ginger⅛ tsp
flourflour0.75 Tbsp
red pepper flakesred pepper flakes
vinegarvinegar1 Tbsp
Step 10
Optionally add Szechuan stir fry sauce

Notes

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