Ginger-Cashew Tempeh Stirfry {Vegan}

**As prepared on Fox 2 Morning Show here:!

Happy Friday!  I made a pretty cool discovery at Trader Joe’s this afternoon – they now carry organic 3-grain tempeh!


Tempeh is a great source of vegan protein. It’s heartier than tofu, which would lend itself well to marinating & grilling.  I had to pick some up, and glad I did.

Flyin’ solo this Friday night, I whipped up this nutrient dense vegan meal for one and served with a glass TJ’s Green Fin Organic White wine.

Ginger-Cashew Tempeh Stirfry

Serves 2
Prep time: 5 min
Cook time: 10 minutes

Stirfry Ingredients:
1 T safflower oil
1 package tempeh
1 oz raw cashews, roughly chopped
6-8 shitake mushrooms
1 c pea sprouts, a little more to top
1 c baby spinach
1 small white onion, finally sliced
2 carrots, finely sliced
1 small zucchini, sliced
4 cloves garlic, roughly chopped
1.5-2  in chunk ginger, roughly chopped

Sauce Ingredients:
2T Bragg’s Amino Acid
1 T safflower oil
1 tsp sesame oil
1/2 lemon, small orange or lime,  juiced (I used lemon)
2 tsp. Sriracha sauce (or use chili paste)

Mix together the sauce ingredients and set aside. Heat a large sautee pan to medium.  Add 1 T of the oil, and warm it.   Add garlic, onions and ginger and sautee for about a minute.  Then add zucchini, carrots, mushrooms, cashews and tempeh.  Sautee for another 3 minutes or so, until veggies are almost done.  Lastly, add the pea sprouts, spinach and the sauce.  Sautee for 30 more seconds.  Top with more cashews and pea sprouts.   Serve over rice if you want…but this plant-based meal was hearty enough to eat on its own.  YUM.

Nutrition per serving:
568 calories
44 g carbs
32 g fat
28 g protein