This easy tempeh stir-fry is healthier and more delicious than takeout – combining protein-rich tempeh with mixed veggies in a rich, savory brown stir-fry sauce.  Enjoy it with rice or noodles for a satisfying vegan lunch or dinner in less than 30 minutes!

Stir Fry Sauce Ingredients – 1 tablespoon of cornstarch – 2 tablespoons of water – 1 vegetable bullion cube – ¼ cup of boiling water – 3 tablespoons of soy sauce – 1-2 tablespoons of sugar or agave – 2 teaspoons of sesame oil – Red pepper flakes, to taste

Tempeh Ingredients – 2 tablespoons of high heat oil, divided – 1 package of tempeh cut into bite size rectangles – 2 cups of broccoli florets – 1 red bell pepper, diced – 1 thin carrot, sliced – 2 teaspoons of minced ginger – 2 garlic cloves, minced – Sesame seeds, for garnish (optional) – Sliced green onions, for garnish (optional)

Instructions – In a small bowl, mix together the cornstarch and water. Dissolve the bullion cube in the hot water and add it to the cornstarch mixture. Then add remaining ingredients and whisk until fully mixed and set aside. – Add one tablespoon of oil to a large pan and heat over medium-high heat. – Add tempeh and cook for 3 to 5 minutes or until browning. Remove the cooked tempeh from pan and set aside

Instructions – In the same pan, at medium heat, add one tablespoon of oil and add the broccoli, pepper, and carrots. Cook for 5 minutes stirring regularly to prevent burning. Add minced ginger and garlic and cook for 2 to 3 minutes or until fragrant and cooked. – Add tempeh back into the pan and add the stir fry sauce. Mix well to coat the tempeh and veggies with the sauce. – Cook for 5 minutes stirring occasionally. Add a splash of water if it gets too dry.

Tempeh Tips: Make ahead: You can prepare and cook (to thicken) the easy vegan stir-fry sauce 3-4 days in advance, ready to reheat with the remaining ingredients when needed. Store: Allow the stir-fry to cool, and store any leftovers in an airtight container in the refrigerator for 3-4 days. While it’s technically possible to freeze (for up to 3 months), too, note that the vegetables will become soft upon thawing.