Vegan Stir-fry

 

Back at it again with another delicious and easy tempeh recipe. This dish combines the sweet flavors of red bell peppers, heartiness of kale, and great flavors of our Pastamore Asian Ginger Olive Oil. This is a perfect recipe for a quick meal that can use up some of your leftover vegetables in your fridge. 

Ingredients:         Makes 2-3 servings
1 8oz package tempeh
2 Tbsp Pastamore Asian Ginger Olive Oil
1 red bell pepper
1/4 white onion
3 cups chopped kale
To taste salt and black pepper
To taste cayenne pepper
As garnish sesame seeds

Directions:
1. Rinse bell pepper and remove stem and seeds. Cut into bite-sized pieces. Thinly slice the onion. Cut the tempeh into 1/2" cubes. 

2. Heat a large non-stick pan on the stove over medium-low heat. Add 1 Tbsp Pastamore Asian Ginger Olive Oil, bell pepper, and onion to the pan. 

3. Cook for 4-5 minutes and then add the chopped tempeh. Mix well and cook until tempeh is browned.

4. Add kale and cayenne pepper. Cook until kale is tender (2-4 minutes stirring often. 

5. Plate over rice or cauliflower rice. Top with a drizzle of the remaining Pastamore Asian Ginger Olive Oil, and finish with a garnish of sesame seeds.