Triple Pepper and Tempeh Stir Fry

7 Oct

A lesson from six days into October #unprocessed this year: most sauces are filled with sugars, chemicals, salt, and unnecessary fats.

I was craving an Asian-themed dish for dinner, and decided a quick stir fry was perfect for the evening’s plans. Most of the recipes out there, however, require a variety of store-bought sauces: hoisin sauce, sriracha sauce, teriyaki sauce, etc. But all of these contain the worst possible ingredients!

Still in the mood for a stir fry, I took a second look at the bottles’ ingredients, and decided I could replicate the flavors from simple ingredients in my pantry. In fact, it’s pretty darn simple to make your own sauces, be they for barbeque, stir fry, marinade, dressings, or dipping!

Triple Pepper and Tempeh Stir Fry |

A combination of from-scratch stir fry sauce, THREE types of peppers, and protein-rich vegan tempeh make this a dinner to please everyone. It’s also super quick to make, so you can enjoy it on even the busiest night of the week!

Triple Pepper and Tempeh Stir Fry
Serves 4

  • 1 C quinoa
  • 2 C water

Stir Fry Sauce:

  • 2 tbsp white wine vinegar
  • 3 tbsp Bragg’s amino acids
  • 1 tbsp molasses
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp ginger powder
  • 1 tsp chili powder
  • 1/4 tsp chili pepper flakes
  • Salt & pepper to taste

Triple Pepper & Tempeh:

  • 1 tbsp olive oil
  • 1 package organic tempeh, cut into small cubes, such as Westsoy Tempeh
  • 1/2 yellow onion, diced
  • 1 yellow pepper, diced
  • 2 sweet orange peppers, diced
  • 1/2 C diced roasted poblano pepper

Combine quinoa and water in a rice cooker, or cook over the stove, according to package directions.

Mix the sauce ingredients together in a small bowl; set aside.

Heat one tablespoon of oil in a large skillet over medium-high. Cook the cubed tempeh for a few minutes, stirring often to brown it.

Add a bit more oil if you need it, and toss in the onion and peppers. Turn the heat up and cook, stirring often, about 5 minutes. When the veggies reach a consistency that’s cooked but still crisp, pour over the sauce. Stir to coat and let it cook down for a minute or two.

Serve cooked quinoa into bowls and top with the stir fry. Enjoy hot!


3 Responses to “Triple Pepper and Tempeh Stir Fry”

  1. Diana B. October 7, 2015 at 8:43 am #

    No fortune cookie needed here: “You are on your way to great HEALTH!”

  2. Rachel @ Delicious Balance October 7, 2015 at 8:42 pm #

    I love quick and simple meals like this! Thanks for sharing!


  1. 24 Vegan Recipes for October #Unprocessed | Eat, Drink, Be Healthy! - October 9, 2017

    […] Triple Pepper and Tempeh Stir Fry […]

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