Veggie Packed Stir-Fry

I am such a huge fan of stir-fry’s, not only because they are insanely easy, but also because they are packed with protein, fiber and nutrients, and taste SO good 🤤⠀

This one is specifically a ‘tempeh’ stir-fry, which is a fermented soybean product. The benefits of tempeh are long and it is a great source of probiotics.⠀

Make sure to get a plain version of tempeh and not a flavored one as it has less additives (and always make sure to check that it’s gluten-free if required).⠀

This recipe is fast, easy, vegan and gluten-free.⠀

Other than waiting for the brown rice to cook, it only takes 15 minutes to prep/cook.⠀

And the best part? It’s kid and husband approved 😉⠀

Veggie Packed Stir-Fry

Prep Time
5 Minutes

Cooking Time
22 Minutes

Yields
4-6 Servings

 

INGREDIENTS

  • 2 tbsp avocado oil
  • 1 package tempeh
  • 2 cups long grain brown rice
  • 1/2 cup raw, unsalted cashews 
  • 1 can sliced water chestnuts
  • 1 can cut baby corn
  • Assorted vegetables of your choice (onion, carrots, broccoli, peppers)⠀
  • Braggs liquid soy seasoning

 

DIRECTIONS

STEP 1: Rinse & cook brown rice according to package instructions. I love to cook mine in our instapot! Simply add 2 cups brown rice and 2 1/2 cups water, and pressure cook for 22 minutes. I find that this makes the best tasting rice!

STEP 2: Slice tempeh into thin strips. Heat large skillet with oil. Toss tempeh in, mix well and ensure the strips are lying flat in the bottom of the pan. Cook on medium heat until crispy, then turn and do the same to the other side of the strips.

STEP 3: Wash, peel and chop all veggies into smaller bite size pieces. Once the tempeh is crispy on both sides, add in the carrots & onion, and a dash more of oil. Stir frequently. Cook for 3-5 minutes and then add in the broccoli. Cook for another 5 minutes, stirring frequently. Then add in peppers, water chestnuts and corn. Cook for another 5 minutes, then add in cashews. Continue to stir/cook until vegetables reach desired level of softness and/or crispness. For crispy veggies, cook with the lid off. For softer veggies, cook with the lid on.⠀⠀

STEP 4: Turn off pan and remove from heat once cooked. Simply season brown rice & vegetables with Braggs liquid soy seasoning. No other sauce required.⠀



Give it a try and let me know what you think!

With love,

Brianne xx

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Welcome!

Hi, I’m Brianne

Here at The Holistic RN you’ll find a place where holistic healing and western medicine come together to create a brand new way of looking at your health- including real food recipes, easy to understand information and overflowing inspiration. Let’s get started!

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