Tempeh Spicy Stir-fry
"This is a great easy way of getting some good nutrition after a hard shift at the gym. Afterwards I need carbs and protein, so a version of this a go-to because it's quick and packed full of nutrition, with around 38g of protein, 90g of quality carbs and 100% of my daily iron requirements. It can also be changed to suit your tastes or requirements as there are so many fantastic foods and spices that work well." ~ Cris Iles, founder of Great Vegan Athletes
Serves 2 | Prep time: 5-10 mins | Cooking time: 15 mins
INGREDIENTS
- 1 tsp of cayenne pepper
- 2 tsp of paprika
- ½ tsp of seasalt (table salt will do)
- Splash of vegetable oil
- 110g Tempeh, chopped
- 70g Pak Choi
- 100g mushrooms, in chunks
- 1 onion, chopped
- 1 red pepper, chopped
- 1 tomato, chopped
- Grated carrot
- ½ tin (200g) brown lentils
- 150g brown rice
METHOD
- Cook rice according to package instructions.
- Add the oil, spices and salt to a wok or pan and mix them together. Turn the heat up high.
- Add the tempeh, mushrooms, onion and Pak Choi stems.
- Keep stirring and coat the ingredients in the spices. When they start turning brown add the tomato, grated carrot and lentils.
- By now the rice should be almost finished. Serve on the rice and enjoy.
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