When I need to make a quick, tasty dinner, my go-to dish is a stir-fry. It’s uber simple to make and because you want the veggies to retain some of their crispness, the cooking time is kept short.
What I love about this stir-fry combo is the deep umami flavor from the tempeh and portabellas. It makes my mouth water just thinking about it.
Mexican Veggie & Tempeh Stir-Fry
Recipe by Katie Mae
Makes 2 Servings| Ready in 15 minutes | Stores 1 week in fridge
1 red onion, thinly sliced
2 bell peppers, thinly sliced
1 portabella mushroom, thinly sliced
1 tablespoon ground cumin
½–1 tablespoon chili powder
8 oz plain tempeh, thinly sliced
1 lime, juiced
¼ cup cilantro, diced
2 tablespoons pumpkin seeds (raw or toasted)
- Add the onion, pepper, mushroom, cumin and chili powder to a wok or sauté pan over high heat. Stir-fry the veggies for a few minutes. Some browning is desirable as it adds flavor, but stir often so the veggies don’t burn.
- Reduce the heat to medium-high, and add the tempeh and lime juice. Cover and continue to cook for 5 minutes. If the pan becomes too dry and veggies are starting to stick, then add a little water or vegetable broth as needed.
- After the tempeh has fully cooked and the vegetables are tender crisp, transfer to a serving bowl or individual bowls. Top with fresh cilantro and pumpkin seeds.