Tempeh Stir Fry

Tempeh is a great way of eating soya beans as it is a less processed, fermented form and is therefore easier to digest as well as being high in fibre and thus beneficial for gut bacteria. It has more protein than tofu and has a delicious nutty, earth flavour. This is combined with a rainbow selection of vegetables bursting with vitamins, minerals, phytonutrients, and fibre to make the perfect meal. It can be accompanied by quinoa or rice noodles.

* You can of course substitute the tempeh for any other form of protein like tofu, chicken, salmon.

Serves 2

Here’s what you need

1 onion

3 cloves garlic finely chopped

1 inch ginger finely grated

Half a red pepper

2 medium sized carrots sliced finely

1 courgette sliced

1 small head of broccoli in small florets

Any other veg of choice such as mange tout and pak choi, red cabbage, butternut squash

1 cup of cooked quinoa

2 cups water

1 to 2 tablespoons pomegranate molasses for sweet and sour flavour or tamarind paste (optional)

2-3 tablespoons tamari (gluten free soy sauce)

150g of tempeh

Squeeze of lemon

1/2 an orange

toasted sesame oil (optional)

Method

Marinate the tempeh in a splash of tamari, grated ginger, finely chopped garlic and a squeeze of half an orange and a tablespoon of pomegranate molasses.

Put the dry quinoa in a pan. Boil some water and add the quinoa and let it come to a boil, then reduce the temperature and simmer. Cook until quinoa is nice and fluffy (around 10 mins). Otherwise cook rice noodles according to instructions and set aside.

Meanwhile chop up the vegetables  

Fry the onions on a gentle heat first for a few minutes until translucent then add the garlic and ginger and sauté for a couple more minutes.

Start by adding the harder vegetables first like carrots, then courgettes, peppers, broccoli.

Add 1 tbs tamari and 1 tbs of pomegranate molasses or tamarind paste and a few tablespoons of water.

Add tempeh and cook for a few minutes.

If adding pak choi save for last when adding the tempeh

Option to add a few drops of toasted sesame oil or a squeeze of lemon.

Serve on a bed of quinoa or mix in with rice noodles and heat together and then enjoy immediately.