Description
A warm and hearty stir-fry featuring seasonal fall vegetables and protein-rich tempeh, perfect for a cozy dinner.
Ingredients
Scale
- 2 cups of mixed fall vegetables (such as butternut squash, Brussels sprouts, and carrots)
- 1 cup of tempeh, cubed
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 teaspoon of ginger, grated
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and grated ginger, sautéing until fragrant.
- Add cubed tempeh and cook until golden brown.
- Stir in the mixed fall vegetables and cook until tender.
- Pour in soy sauce and season with salt and pepper, mixing well.
- Cook for an additional 2-3 minutes, allowing flavors to meld.
- Serve hot, garnished with sesame seeds.
Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- This dish can be served over rice or quinoa for a complete meal.
- For added spice, consider adding red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Fall Vegetable Stir-Fry, Tempeh, Vegan Dinner, Cozy Meal