Veggie Stir Fry (vegan, oil free, gluten free option)

A healthy and nourishing flavor packed dinner

Prep time: 15 min

Cook time: 25 min

Ingredients: 10

Servings: 4-5

Note: Feel free to try this recipe out and then explore with different veggies, protein, and levels of spice to find your perfect stir fry!

Ingredients:

1 pack of rice/ramen noodles (gluten free if desired)

1 block tempeh (chopped into small cubes)

1 cup green peas (cooked)

1 cup broccoli (cooked)

1/2 cup canned pineapple chunks (can also use fresh pineapple, just be sure to cut it up into small chunks)

1/4 cup nutritional yeast

Peanut sauce: 1 cup coconut aminos

1/2 cup peanut butter (look for no added oils or sugars)

1/4 cup rice vinegar 1/2 tbsp grated ginger (optional but adds a nice taste!)

Optional toppings:

Handful of peanuts or cashews (crushed)

1 tsp red pepper flakes

Grated carrots Step by step:

Prepare your ingredients: chop the tempeh, grate the ginger, and cook/drain the broccoli & green peas
While the broccoli and peas are cooking, make your sauce by whisking together the 4 ingredients
In a medium bowl, add your tempeh, nutritional yeast, and a tablespoon of your sauce, and mix until the tempeh is coated
Heat a large pan to medium-high heat
Once the pan is hot, add in your tempeh and allow to crisp up (deglaze the pan with water or veggie broth as needed)
While the tempeh is cooking, prepare your rice/ramen noodles according to the package
Once the tempeh has cooked for about 4-5 minutes, add in your green peas, pineapple, and broccoli, and allow to cook for an additional 4-5 minutes
Add your drained and rinsed rice/ramen noodles to the large pan
Pour in your sauce
Allow to heat up for an additional 5 min, or until the noodles and sauce have warmed up (stir as necessary)
Once the ingredients are warm and ready to go, serve with any additional toppings, and enjoy!