RECIPES

Maple Teriyaki Stir Fry Tempeh and Vegetables

Made for Coombs Family Farms by Leslie Cerier

Quick, easy, rich and flavorful, feel free to change the vegetables with the seasons. Here I used a colorful combination of cauliflower, broccoli, celery and carrots with tempeh. You can use extra virgin coconut oil, extra virgin olive oil, or sesame oil for this delicious vegan and gluten-free dish. Serve over a bed of rice, quinoa or noodles for a fun meal.

Serves 3-4

Ingredients:

4 cloves organic garlic, sliced

2 tablespoons organic grated ginger

2 tablespoons organic extra virgin coconut oil

2 tablespoons organic maple syrup

2 tablespoons organic tamari

¼ cup water

8 ounces organic soy tempeh, sliced into bite-size pieces

2 cups organic coarsely chopped cauliflower florets

2 cups organic coarsely chopped broccoli

1 cup organic julienne carrots

1 cup organic celery diagonally sliced

Preparation:

Warm a wok over medium-high heat. Add the oil, garlic, ginger, maple syrup, and tamari. Stir-fry 1-2 minutes to flavor the wok with the ginger and garlic.

Add and stir-fry the tempeh for 2-3 minutes. Add water when the wok dries out.

Add and stir-fry cauliflower, broccoli, carrots and celery for 3-5 minutes, or until the vegetables turn bright peak colors. Taste and add more tamari for a saltier flavor, or more maple syrup for a sweeter flavor, if desired.

________________________________________________________________________________________________