Vegetable Stir-Fry With Tempeh And Quinoa Recipe

About this recipe

A quick and satisfying gluten-free dinner featuring tender chicken, crisp vegetables, and a savory sauce served over rice. Perfect for solution seekers looking for a wholesome and easy meal.

Ingredients

• - Jalpur Fresh Peas - (Garden Peas)
• 227G Golden Swan Sliced Bamboo, 227G
• 1 stick Organic Celery Stick
• - Cooks & Co Sliced Mushrooms
• 400 g Manning Impex Frozen Tempeh 400G
• 450 G English Cucumber 450-550g
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Forest Whole Foods Organic White Quinoa
• - Ktc Vegetable Oil
• 500 G Brown & Polson Cornflour

Instructions

1. 1. Heat 4 tablespoons of oil in a large skillet or wok over medium-high heat.
2. 2. Add 500 g of diced tempeh and sauté until heated through and lightly browned, about 3-5 minutes.
3. 3. Stir in 1/4 cup of peas, 1/2 cup of sliced bamboo shoots, 1/2 cup of sliced celery, 1/2 cup of sliced cucumber, and 1 cup of sliced mushrooms. Cook for 2-3 minutes, stirring frequently.
4. 4. Add 2 cups of vegetable broth to the skillet and bring to a simmer. Cover and cook for 5 minutes, or until the vegetables are tender.
5. 5. In a small bowl, mix 2 tablespoons of gluten-free soy sauce with 1 tablespoon of cornstarch and 2 tablespoons of water until smooth.
6. 6. Pour the soy sauce mixture into the skillet and stir well. Cook for 2-3 minutes, or until the sauce thickens.
7. 7. Serve the stir-fried tempeh and vegetables over 4 cups of cooked quinoa.