Tempeh & Veggie Stir Fry

What a great way to cook veggies and tempeh! If you’re not into tempeh feel free to leave it out or to replace it with firm or baked tofu or seitan. The veggies below are just a guide — really any of the veggies that you have on hand would work beautifully!

Here’s what you need:

• 1 Tablespoon sesame oil
• 1 onion, cut in half and then sliced
• 1 (8 oz) package organic 5-grain tempeh, thinly sliced and halved
• 2 small zucchini, cut in half lengthwise and thinly sliced
• 1 1/2 cup carrots, sliced
• 1 Tablespoon Nama shoyu (or Tamari or soy sauce)
• 2 cups broccoli florets
• 2 teaspoons toasted sesame oil

1. Heat the sesame oil in a large skillet. Throw in the onions, cook for a few minutes. Add the tempeh, cook for a few more minutes. Add the zucchini and cook for another few minutes.
2. Place the carrots on top of the veggies in the skillet, add 1/4 cup of water, cover and simmer for 7 minutes. Add the shoyu and broccoli to the pan, cover and simmer for another 5 minutes.
3. Remove from heat, drizzle with toasted sesame oil and mix to coat.

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