Kung Pao Tempeh
2 Tablespoons coconut oil, divided
1 package (8 oz) Lightlife Garden Veggie Tempeh, chopped into 1/2-inch cubes
1 small yellow onion, chopped
1 Tablespoon minced garlic
1 Tablespoon minced fresh ginger
juice of 1 navel orange (about 1/3 cup)
2 Tablespoons Szechuan sauce
1 1/2 Tablespoons low-sodium tamari or soy sauce
1 Tablespoon unseasoned rice vinegar
1/2 teaspoon fennel seeds
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
4 cups broccoli florets, trimmed and cut into bite-size pieces
4 multi-colored mini bell peppers, thinly sliced
1/2 cup snow peas
2 Tablespoons roasted, salted peanuts, crushed
brown rice, for serving
Heat 1 Tablespoon of coconut oil in a large nonstick skillet over medium-high heat. Add cubed tempeh and cook, stirring often, until golden brown. It should take about 7 to 9 minutes. Transfer cooked tempeh to a plate.
While tempeh is cooking, whisk together orange juice, Szechuan sauce, tamari, rice vinegar, fennel seeds, cinnamon and ground cloves in a small bowl.
Using the same skillet, heat another tablespoon of coconut oil over medium-high heat. Add onion, bell pepper and broccoli and cook, stirring occasionally, until the veggies begin to soften, about 5-7 minutes. Add ginger and garlic and cook, stirring, until fragrant, about one minute. Reduce heat to low, add the Szechuan sauce mixture and cook, stirring for another minute. Return the tempeh to the skillet along with snow peas and stir to coat with sauce. Serve tempeh and veggies over warm brown rice with crushed peanuts on top.
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