tempeh stir fry with rice and quinoa blend in a rustic bowl with chopsticks

Mirin & Maple Tempeh Stir Fry is an easy vegan dinner that’s delicious and surprisingly easy to throw together!




Marinade: In a large bowl, mix together the marinade, add the tempeh and let set for at least 15 minutes, up to 4 hours in the refrigerator, turning every so often. Reserve marinade for later.

Cook Tempeh: Heat a little oil in a large skillet or wok over medium heat. Spoon in the tempeh, reserving most of the glaze in the bowl (set aside for later). Saute for 6 – 8 minutes, turning on each side until browned. Remove tempeh from pan and set aside.

Veggies: In same skillet/wok, heat oil and add your cabbage and carrots, cook for about 3 minutes, add scallions, a spoonful of marinade and cook another 2 minutes or until desired firmness (I like mine al dente). Just before done, add the tempeh and most of the scallions, mix well.

Serve: Serve stir fry with cooked grain of choice, like quinoa, brown or white rice. This Cilantro Lime Rice would be great! Top with any remaining sauce, sesame seeds and few extra scallions.

Serves 3