Tempeh & Brussels Sprout Stir Fry
10 mins prep.
27g Protein
10g Fiber
20g Fat
25g Carbs
INGREDIENTS (6 Servings)
- 24 oz (680g) tempeh (three 8-oz packages), crumbled
- 3 tbsp extra virgin olive oil, divided
- ¾ cup (6 fl. oz.) water
- 1 ½ tbsp fajita seasoning
- 2 tbsp garlic paste
- 9 cups (28 oz / 790g) shredded Brussels sprouts
- 12 green onions, chopped
- 3 tbsp red wine vinegar
- ½ tsp sea salt
- ¼ tsp black pepper
DIRECTIONS
- Heat 1 ½ tbsp oil in a large 14-inch wok over medium heat.
- Add tempeh, water, fajita seasoning, salt, and pepper. Stir-fry 3 minutes until water evaporates.
- Stir in garlic paste for 1 minute. Transfer to a bowl.
- Heat remaining oil. Add Brussels sprouts and green onions. Stir-fry 7 minutes until browned and tender.
- Add tempeh and vinegar. Stir-fry 1 minute to heat through.
FOR PICKY EATERS
- Serve it in a tortilla with shredded cheese and salsa for a “fajita wrap.” Start kids with a small scoop of Brussels sprouts mixed into extra tempeh.
