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Overhead shot of a bowl of veggie stir fry with brown rice and tempeh.

Easy Veggie Stir Fry with Tempeh and Rice

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stir Fry
  • Cuisine: Vegan

This easy veggie stir fry is perfect for a quick weeknight meal. Serve it up in a bowl with brown rice or crispy tempeh and dig in!


Scale

Ingredients

  • 2 tsp sesame oil (sub avocado or coconut oil, or water or broth for oil-free) 
  • 2 cups chopped carrots
  • 1 medium-sized white onion, sliced
  • 1 heaping cup sliced white or crimini mushrooms
  • 2 bell peppers (any colour), sliced
  • 4 cups chopped broccoli
  • salt and pepper, to taste
  • hoisin sauce, for serving (or another homemade or store-bought sauce of choice, use 1-2 tbsp per bowl)
  • 2 cups cooked brown rice, for serving

For the Tempeh

  • 1 package tempeh, cubed (about 350 g or approx. 1/2 cup per bowl, use more or less depending on nutritional needs)
  • 2 tbsp soy sauce
  • 1 tsp garlic powder
  • generous pinch of pepper

Instructions

  1. Add the tempeh ingredients to a container, mix and set aside. 
  2. Heat a large skillet or wok over medium-high heat. 
  3. Add the oil, broth or water, carrot, broccoli, onion, garlic and a pinch of salt and cook for 3-4 minutes, stirring every 30 seconds until the onions are softened. 
  4. Add the rest of the veggies and cook for 4-5 minutes until everything is cooked al dente (slightly soft while still retaining some crunch). 
  5. While the veggies are cooking, place the cubed tempeh on a baking tray and broil in the oven for 5-10 minutes until browned and crispy.
  6. Serve the stir fried veggies in a bowl with a scoop of brown rice, 1/4 of the crispy tempeh and a generous drizzle of hoisin sauce or another sauce of choice.

Keywords: easy stir fry, healthy, quick, weeknight, basic