Lemon-Herb Tempeh Stir-Fry is a vibrant and nutritious dish packed with fresh vegetables, zesty lemon, and fragrant herbs. This plant-based meal is quick to prepare and full of flavor, making it perfect for a healthy weeknight dinner.
Lemon-Herb Tempeh Stir-Fry
Lemon-Herb Tempeh Stir-Fry
4
15 minutes
15 minutes
main dish
Lemon-Herb Tempeh Stir-Fry is a vibrant and nutritious dish packed with fresh vegetables, zesty lemon, and fragrant herbs. This plant-based meal is quick to prepare and full of flavor, making it perfect for a healthy weeknight dinner.
Ingredients
- 1 package of tempeh, cubed
- 1 tbsp avocado oil, or water for oil-free cooking
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 lemon, zested and juiced
- 1 bell pepper, sliced
- 1 small onion, sliced
- 1 zucchini, sliced into halves or cubes
- 2 tbsp liquid aminos
- 1 tbsp honey
- 1 tsp thyme
- 1 tsp rosemary
- Pink Himalayan salt and black pepper, to taste
Directions
In a bowl, mix the liquid aminos, honey, lemon zest, and juice. Set aside
In a pan, heat avocado oil over medium heat. Add minced garlic and grated ginger, sauté for a minute
Add cubed tempeh to the pan and cook until golden brown, about 5-7 minutes
Add the bell peppers, onions, zucchini, and any other level 1 veggie to the pan and cook until they're tender-crisp
Pour the prepared sauce over the tempeh and vegetables. Add dried thyme and rosemary. Toss to coat everything evenly and cook for an additional 2-3 minutes
Season with salt and pepper to taste
2 comments
Tempeh is best sliced thin (1/8”) and cooked separately. Then introduced to the veggies. Cubed tempeh isn’t the best way to introduce it if you aren’t familiar with cooking with it!
Love this recipe!
We tried this Monday night as a family and it did not go well at all. We ended up eating chicken caesar salad for dinner