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Tempeh Stir Fry

Tempeh Stir Fry

Tempeh Stir Fry ingredients

Tempeh Stir Fry ingredients frying

Tempeh Stir Fry

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Soy, Tempeh


For the vegetables

  • 1 medium carrot (chopped)
  • 1 medium celery (chopped)
  • 1 medium green bell pepper (sliced)
  • 2 tsps olive oil
  • 1 medium potato (chopped)
  • 1 medium red bell pepper (sliced)
  • 1 large yellow bell pepper (sliced)

For the tempeh

  • 1 tsp olive oil
  • 1 tbsp soy sauce
  • 7 oz tempeh (sliced)

For the rice

  • 1½ cups black rice
  • 3 cups water

For the seasoning

  • ½ tsp black pepper (ground)
  • 1 tsp sea salt


  1. Boil the water in a pot and cook the rice for around 30 minutes until soft.
  2. Preheat oven to 180 degree (350°F) and line a baking tray with aluminium foil.
  3. Mix the tempeh with the olive oil and soy sauce, place it on the tray and roast for 7 minutes.
  4. Heat the oil in a frying pan and fry the potatoes for around 3 minutes.
  5. Add the rest of the vegetables and fry for about 10-15 minutes until soft.
  6. Combine the vegetables, tempeh, seasoning and rice to serve.

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