Category: Vegetarian Dishes

Serves: 4

Ingredients

Sauce: 

• 1/2 cup vegetable broth
• 3-4 Tbsp. light soy sauce (to taste)
• 2 tsp. grated ginger (look for pre-grated jars for convenience)
• 1 Tbsp. rice vinegar
• 1/4 cup almond or cashew butter

Stir Fry:

• 1 Tbsp. olive oil
• 3 garlic cloves, chopped or pressed
• 1/4 tsp. red chili flakes (to taste)
• 1 red bell pepper, sliced
• 1 bunch broccoli, cut into bite size pieces
• 3 stalks celery
• 1 pint mushrooms (any variety), quartered
• 1/2 red onion, sliced
• 1 pound tempeh (fermented soybeans), cut into 1/2 inch cubes
• 1 cup uncooked quinoa
• 2 cups water or stock (for cooking quinoa)

Directions

1. Cook quinoa as directed. Set aside.
2. In a saucepan heat 1 teaspoon oil. Saute ginger and garlic for 30 seconds. Add almond butter, vegetable broth, soy sauce, rice vinegar, and chili flakes. Whisk together until smooth. On medium high heat, bring to slight boil and then reduce heat to low for 7 minutes. Set aside.
3. Add bell peppers, celery, and broccoli and stir fry on high heat until tender, about 3-5 minutes. Add mushrooms and saute for 1 minute. Remove from heat, add quinoa and sauce to vegetables and toss until well coated.

Nutrition Facts

Calories 430, Fat 16g, Saturated Fat 2g, Carbohydrate 34g, Protein 24g, Fiber 8g, Sodium 800mg