Name: Lentil and Tempeh Stir-Fry with Broccoli and Red Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Tempeh, cubed; 1/2 cup Cooked Lentils; 1 cup Broccoli Florets; 1/2 cup Red Bell Pepper, sliced; 2 tablespoons Coconut Aminos; 1 teaspoon Toasted Sesame Oil; 1 clove Garlic, minced; 1 teaspoon Fresh Ginger, grated

Nutrition

Per serving

455 calories

Protein: 35g; 28% of calories
Carbs: 51g; 41% of calories
Fat: 16g; 30% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Prepare the tempeh by cutting it into bite-sized cubes and thinly slicing the red bell pepper.
Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the tempeh cubes to the skillet and sear for 5-6 minutes, turning occasionally until all sides are golden brown.
Add the broccoli florets and red bell pepper to the pan, sautéing for 3-4 minutes until the vegetables are tender-crisp.
Stir in the cooked lentils, minced garlic, and grated ginger, cooking for 1 minute until highly fragrant.
Pour the coconut aminos over the mixture and toss well to ensure every ingredient is coated in the glaze.
Continue to cook for another 1-2 minutes until the sauce has slightly thickened and the dish is heated through.
Transfer to a plate and serve immediately while the vegetables are vibrant and the tempeh is warm.

Nutrition

Ingredients

Instructions

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