roasted cashew tempeh stirfry

Hey all you lovely vegheads and enthusiasts. Sorry for the prolonged hiatus but I am BACK. These past few months (excluding this month) I have been trying a bunch of new recipes which I am happy to share with you this month! One of my goals for 2017 is to also experiment and create my own recipes (not just adaptations of others). I have some other ideas up my sleeve but you will have to wait and see until a little later!

Tempeh is an excellent meat-alternative, also soy-based similar to tofu. However, tempeh has more of a grainy, coarse texture, and a smoky flavor, and is in fact a less processed version of the soy plant. Similar to tofu, tempeh comes in a brick but can easily be crumbled into a ground beef-like texture, or can just be kept in cubes. Due to it’s fermented state, tempeh’s protein and phytonutrient content are actually easier to digest than tofu and other soy products. It is a good source of manganese (good for bone health, blood sugar control, and skin), copper (important for blood health/volume, tissue development, and energy creation in your body), fiber and protein.

Roasted Cashew Tempeh Stir-Fry Recipe (recipe adapted from Connoisseurusveg):

Serves 2-4 (depending on how hungry you are).

Ingredients:

  • 1 1/2 tablespoon rice vinegar
  • 1 1/2 tablespoon maple syrup
  • 1 1/2 tablespoon soy sauce
  • 3 cloves of garlic, minced
  • 1 1/2 teaspoon ginger, grated
  • pinch of white pepper
  • 1-8 oz package of tempeh, cut into cubes
  • 2 tablespoons of vegetable oil, divided (I used olive oil but coconut oil is nice too)
  • 1/2 bell pepper
  • 1-2 heads of broccoli
  • 1/2 medium onion, diced
  • Pineapple (optional)
  • 1/2 cup roasted cashews
  • Cooked rice (Optional)
  • Scallions for topping
  • Sesame seeds for topping

Instructions:

  1. Before chopping the tempeh, steam tempeh by wrapping it in a damp paper towel in the microwave for about two minutes. You can do this for about two more times, with time to cool in between.
  2. Heat oven to 400 F and roast cashews in a single layer on a baking sheet. Roast for about 10 minutes, checking on them frequently.
  3. Stir together all the liquids (minus the oil), ginger, white pepper, and garlic. Set aside.
  4. Heat skillet with 1 tablespoon of oil and cook tempeh until browned (about 10 minutes). Set aside.
  5. Heat skillet with another tablespoon of oil and sauté vegetables until tender. Add tempeh and cashews, along with sauce, and serve when hot!

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