Tempeh with my favorite peanut sauce tastes delicious on top of this quinoa stir fry! Between the tempeh and the quinoa, this meal is packed with plant-based protein. A cup of quinoa and serving of tempeh is about 30g of protein! 

I have found the BEST way to cook tempeh! By boiling the tempeh in broth, it softens the grains and improves the texture. It also gives a quick and flavorful marinade. Tempeh can be boiled in water with herbs and spices or vegetable/chicken broth. 

Peanut butter tempeh

Ingredients: Serves 4

-2 8oz packages of tempeh

-1 cup vegetable broth

-2 tbsp soy sauce

-½ cup peanut butter sauce (plus more for drizzling)

Instructions

1. Cut tempeh into cubes

2. Bring veggie broth and soy sauce to a boil in a saucepan. Add in tempeh. (If the liquid does not cover the tempeh, add in some water until just covering) Simmer for 10 minutes.

3. Add 1 tbsp olive oil to a frying pan over medium heat. Add in tempeh and cook for 5-7 minutes until golden brown. Flip halfway through. 

4. Take ¼ of peanut sauce and add 1-1.5tbsp water and stir together to form a glaze. 

5. Pour glaze over tempeh and toss to coat. 

Quinoa

Ingredients: Serves 4

-1.5 cups uncooked quinoa

-3 cups vegetable broth

-½ red bell pepper diced

-1 medium onion diced

-3 cloves garlic minced

-1 inch ginger minced (½ tbsp of ginger paste also works)

-1 small head of broccoli, florets only

- ½ cup shredded carrots

-½ cup canned or frozen sweet corn

-1 cup chopped kale 

-2.5 tbsp soy sauce or coconut aminos

Instructions

1. Bring vegetable broth to a boil, add in quinoa. Simmer for 15-20 minutes until tender, stirring occasionally. 

2. Add olive oil to a wok or saute pan over medium heat. Add in onion and bell pepper, cook for 3-4. Add in garlic and ginger and cook for another 2 minutes. 

3. Add broccoli and ¼ cup water to the pot and cover with a tight lid. Leave the lid on for 3-4 minutes. 

4. Add in the carrots, corn and kale. Saute for 3 minutes then add in the quinoa and soy sauce. 

5. Mix together