Meatless Monday: Quick Sichuan veggie and tempeh stir-fry in 20 minutes

Takeout might become a thing of the past in your house when you discover how quickly and easily you can create this Sichuan vegetable and tempeh stir-fry with brown rice. It makes a colorful and delicious Meatless Monday meal.

I was amazed myself when I had this dish ready for dinner so quickly. And think of your options: Substitute tofu or mushrooms for tempeh, and add carrots, broccoli or even snow peas to the mix. Add more hot sauce to kick things up, or just enjoy it as is.

Sichuan vegetable and tempeh stir-fry with brown rice recipe

Serves 4

Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes

Ingredients:

• 2 tablespoons vegetable oil, divided
• 8 ounces tempeh, cut in half lengthwise, then into 3-inch pieces
• 1/2 cup reduced-sodium vegetable broth
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon (more or less, to taste) chili-garlic sauce
• 2 teaspoons cornstarch
• 1-1/2 cups mixed bell pepper pieces (I used frozen)
• 1/2 white onion, cut into strips
• 1 garlic clove, minced
• 3 cups (packed) kale leaves, stems removed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups cooked brown rice

Directions:

1. To a small bowl, add the vegetable broth, soy sauce, vinegar and chili-garlic sauce. Whisk together to combine, and then a little at a time, add the cornstarch to the mixture, continuing to whisk until combined. Set aside.
2. To a large skillet or wok over medium heat, add 1 tablespoon of the vegetable oil. When the oil is hot, add the tempeh, and cook for a few minutes on each side, until it begins to brown slightly. Remove from the skillet, and set it aside.
3. Add the remaining vegetable oil to the skillet over medium heat. When the oil is hot, add the onion and bell pepper mixture, and cook for 3 to 4 minutes or until the vegetables begin to soften. Add the garlic, and cook for another 30 seconds.
4. Pour the liquid mixture into the skillet, and stir. Bring the mixture to a boil. Reduce the heat so it comes to a low boil, and add the tempeh. Toss to coat, and cook for a few minutes to warm it through.
5. Add the kale, season the mixture with the salt and ground black pepper, and remove the skillet from the heat.
6. Stir and mix. The heat from the pan will help to wilt the kale.
7. Serve warm over brown rice.

More Meatless Monday meals

Avocado and black bean enchiladas
Grilled sweet potato and asparagus brown rice bowl with spicy cashew cream
Lemony tempeh scaloppine with shallots