Sweet n’ Spicy Asian Veggie Stir Fry
It’s made 100% from plants AND it’s high in protein, not to mention it’s so delicious and quick to make. What more could you ask for?
If you’re looking to eat more plant based meals but find them leaving you hungry 20 minutes later, you’re doing it all wrong. Nutrients such as complex carbohydrates, healthy fats, and high quality protein can all be found in plant foods - which is why a plant based meal should never be simply a plate of raw vegetables.
Protein is one of the macronutrients that is often neglected in plant based foods, but it’s also the most satiating. Foods such as beans, legumes, grains, and certain meat alternatives are all great sources of protein, as long as they are high quality - especially when it comes to meat alternatives. So if you find yourself unsatisfied after a plant based meal, consider eating a larger portion and include a protein source. Even though no one asked, I love white beans, quinoa, and lentils for higher protein plant foods.
A huge struggle for many people out there, myself included, is finding plant based meat alternatives that are free from soy. Lately I’ve been testing around different forms of soy in my diet to see how my body reacts, and tempeh is one that I’ve found to work. Tempeh contains more protein, fiber, and vitamins than tofu, and is often tolerated by those with GI issues. It’s made from fermented soybeans, making it easier to digest and beneficial for gut health. If possible, opt for a high quality and organic one if you are typically sensitive to soy. I’ve also found edamame to have a similar effect, again when it’s high quality and organic. Both are very high in protein content, so they’re also great if you’re typically a meat eater. I say all of this because number one, the more you know and number two, it’s great to reintroduce foods every so often, our gut microbiomes are constantly changing so you very well may handle a certain food much better again. Especially with so many food allergies and intolerances, it always feels so nice to find something that works again, it just takes some trial and error.
But onto the recipe, this “noodle” stir fry was delicious. I used hearts of palm pasta to make it entirely plant based, but feel free to use any noodle of your choice - brown rice noodles will be my next test. I also will say that I am a huge fan of those noodles, but only when you make them the right way. The key is to rinsing them under cold water for a few minutes to completely remove the taste. Sometimes I will add them to a bowl to soak with almond milk which complete removes the taste, but I was lazy so I went the water route this time.
I wanted to try out something that would be seen as a typical vegan “meal” (maybe with a bit more flare), but make it actually satiating. Not only is this high in protein with the edamame and tempeh, but it’s seriously so delicious. And if you don’t have all of the ingredients below? Switch it up. If you don’t like the below veggies, change them up. If you want to add real noodles, add them. If you want to skip the tempeh step, just double up on the edamame for more protein. You can customize this however you want, the below recipe is just how I made it. But either way, you need to make it.
RECIPE BELOW, TRY IT OUT!
RECIPE:
Ingredients:
2 packages of organic tempeh
1 tbsp arrowroot powder
1 tbsp sesame oil
2 bags of hearts of palm angel hair noodles (I used Palmini)
1 tbsp sesame oil
1 tbsp fresh grated ginger
4 minced garlic cloves
2 chopped large carrots
1 sliced red bell pepper
1 chopped zucchini
1 small head of chopped broccoli
1 cup edamame beans
Sauce:
¼ cup coconut aminos (sub soy sauce or alternative)
1 tbsp apple cider vinegar
1 tbsp sesame seeds
2 tbsp maple syrup
1 tbsp arrowroot powder (sub cornstarch)
1-2 tsp siracha, depending on taste preference
Salt & pepper
Green onion & sesame seeds to top
Directions:
Mix sauce ingredients in a bowl until combined and set aside.
Drain noodles and rinse under cold water for a few minutes to remove starchy taste. Drain again and set aside.
Cut tempeh into cubes and place in a large bowl. Mix in 1 tbsp arrowroot powder and 1 tbsp sesame oil and stir until tempeh is fully coated. Add to a pan and cook all sides for 1 minute, or until slightly browned. Pour in 1/3 of the sauce mixture, stir to fully coat tempeh, and continue to cook for 5 minutes until sauce is absorbed. Remove tempeh and set aside.
Heat oil in a pan and add ginger and garlic, cooking until fragrant. Add veggies and saute for a few minutes or until soft.
Pour remaining sauce into the pan and let simmer for a few minutes.
Stir in noodles and cook for another few minutes to incorporate flavors. Top with green onion and sesame seeds.