Pineapple Tempeh Stir Fry (vegan, gluten free)

A healthy, flavorful, tropical-inspired stir fry

If you're looking for a tasty dish that's full of nutrients, protein, and nourishing ingredients- this recipe is for you!

I love making stir fry dishes on a weekly basis not only because of how delicious they are, but also because they're so versatile! You can use a variety of bases (rice noodles, brown rice, white rice, and more) and then switch up what protein and veggies you put in!

This combination is one of my favorites because of how the flavors and textures of the dish work together: the sweetness of the pineapple counters the slightly more bitter taste of kale and broccoli, and the crispy glazed tempeh (along with the optional topping of peanuts or cashews) adds just the right amount of crunch- making this a balanced and tasty meal!

Note: This recipe usually serves between 3-4 people, so feel free to adjust amounts accordingly and keep leftovers in fridge for up to two days


1 pack of stir fry rice noddles (approximately 14 oz)

1 block of tempeh (8 oz)

2 tbsp maple syrup

1/2 cup pineapple chunks (look for non-BPA lining if using canned)

1 cup green peas (cooked)

1 cup broccoli (cooked)

1/2 cup kale (chopped)

1 pepper (thinly sliced)

1/2 cup nutritional yeast 1 cup coconut aminos

1/4 cup rice vinegar

1 glove garlic (minced) 1/2 tbsp ginger (grated)

Optional topping:

Handful of peanuts or cashews (crushed)

Red pepper flakes Step by step:

  1. Prepare your ingredients: cut the tempeh into small cubes, chop the kale, grate the ginger, mince your garlic, slice the pepper, cook and drain the broccoli & green peas

  2. In a medium bowl, combine your tempeh with maple syrup, nutritional yeast, and about 1/4 cup of your coconut aminos, and stir until the tempeh is coated

  3. Prepare a large pan on medium heat on your stovetop

  4. Once the pan is hot, add in your tempeh and allow to crisp up

  5. While the tempeh is cooking, prepare your rice noodles according to the package instructions

  6. Once the tempeh has reached a consistency you like, add in your pepper, kale, pineapple, green peas, and broccoli, and allow to cook for an additional 4-5 minutes

  7. Add your cooked & drained and rinsed rice noodles to the large pan

  8. Stir in the the coconut aminos, rice vinegar, grated ginger, and minced garlic

  9. Allow to cook for an additional 4-5 minutes (until warm), stirring as necessary

  10. Once the dish is ready to go, serve with any optional toppings, and enjoy!

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