Almond Butter Tempeh Stir Fry

VG - GF - RF
Evening
Sauces and Spreads
Serving Size:
4

This tempting and protein-packed tempeh stir fry with crispy shiitake mushrooms is sure to pack a punch of flavor! Spicy almond butter sauce with mixed vegetables will leave you feeling full and satisfied. Serving suggestions: brown rice, riced cauliflower or soba noodles.

Spicy Almond Butter Stir Fry Sauce:

  • ¼ Cup Creamy Almond Butter
  • ¼ Cup Coconut Aminos*
  • 2 tbsp Rice Vinegar 
  • 2 tsp Toasted Sesame Oil
  • 1 tbsp Minced ginger
  • 1 tsp Minced garlic
  • 1 tsp coconut sugar**
  • 1-2 tsp Crushed red pepper flake
  • Water to thin

Stir Fry:

  • 8 ounces of cubed tempeh 
  • 2 cups sliced shiitake mushrooms 
  • 3 tsp sesame oil 
  • 2 large carrots
  • 1 red bell pepper
  • 1 yellow squash 
  • 1 cup chopped red cabbage
  • 2 cups of chopped kale 
  • ½ cup chopped green onion 

Serving Suggestion:

  • Brown rice
  • Cauliflower rice
  • Soba or rice noodles

How To:

  1. Prepare almond butter sauce. Add all ingredients to a mixing bowl, whisk to combine until creamy, add water slowly until you reach desired consistency. Season to taste, adding more coconut sugar for a slightly sweeter taste, or more crushed red pepper for spicier sauce. 
  2. Heat 2 tsp sesame oil on medium-high heat in saute pan or wok. Once heated add cubed tempeh and shiitake mushrooms and cook until crispy, this should take about 5 minutes. 
  3. Once tempeh and mushrooms are cooked through, add in ⅔ of prepared almond butter sauce and stir to coat. Remove from the pan and set aside. 
  4. To the same skillet add 1 tsp sesame oil, carrots, bell peppers, yellow squash, chopped red cabbage and green onion. Stir occasionally for about 2 minutes and then add chopped kale and ⅓ of the reserved almond butter sauce. Add more coconut aminos to thin. 
  5. Once vegetables are almost done, add tempeh and shiitake mushrooms and continue to cook for an additional 2 minutes so everything is well-combined and heated through.
  6. Serving suggestions: brown rice, rice cauliflower or cooked soba noodles. 

*If you don’t have coconut aminos, sub with soy sauce, tamari or liquid aminos. **If you don’t have coconut sugar, sub with maple syrup.

Take
a sip
So
yummy
Meal
Prep
Budget
Friendly

More recipes

Take
a sip
So
yummy
Meal
Prep
Budget
Friendly

Chocolate Brownie Waffles

VG - GF - RF
Take
a sip
So
yummy
Meal
Prep
Budget
Friendly

Vanilla Coconut Chia Pudding

VG - GF - RF - OF
Take
a sip
So
yummy
Meal
Prep
Budget
Friendly

Blood Orange Upside Down Cake

VG - GF
Phone Icon Black
certified in
plant-based
nutrition
Home Icon Black
bfa in photography
from Pratt Institute
Mail Icon Black
Email us at:
peelgoodkitchen@gmail.com
Delivery Truck Express Icon Black
peeling plants
since 2020

Join the Peelers Patch

Become a Peeler and stay up to date on the freshest seasonal ingredients, new recipes and special offers.

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Peelgood Kitchen

Powered by
Plants