Wholesome Orange Peanut Tempeh Stir Fry with Brown Rice (Vegan + Protein-Packed)
In search of a daring, flavorful stir fry that’s each wholesome and satisfying? This Orange Peanut Tempeh Stir Fry is a plant-based powerhouse, combining crispy tempeh, colourful veggies, and a tangy-sweet peanut sauce—all served over hearty brown rice. It’s full of plant-based protein, wealthy in fiber, and utterly vegan and vegetarian-friendly. Whether or not you’re new to cooking with tempeh or simply need a recent tackle stir fry night time, this recipe delivers the proper mixture of texture, vitamin, and crave-worthy taste—all in underneath an hour. Make it gluten-free with one simple swap.
This vibrant, recent veggie stir-fry is crammed with taste and aroma, compliments of the sunny tastes of recent orange. With crisp snow peas, bell peppers, and onions, marinated cubes of tempeh, and crunchy peanuts, it’s a meal in a single served over brown rice. Be taught extra about nutritious tempeh right here. You will get this meal on the desk in lower than an hour, however it can save you time by making the rice and the marinade the day earlier than, then simply stir-fry the meal in lower than quarter-hour. Create the marinade on your tempeh, get your rice cooking, then begin up your stir-fry. Yum!
Description
This wholesome vegan orange peanut tempeh stir fry is full of taste, plant-based protein, and veggies—served over brown rice for a satisfying, balanced meal.
Orange Marinade:
- 2 medium oranges, juice and zest
- ½ cup water
- 1 teaspoon minced recent ginger
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 teaspoon purple curry paste
- 1 cup water
- 2 teaspoons cornstarch
Stir-Fry:
- 1 (8-ounce) bundle tempeh, cubed
- 1 tablespoon peanut oil
- 2 massive carrots, sliced
- 1 small onion, sliced
- ¼ cup water
- 1 small bell pepper (purple, inexperienced, yellow, or orange), sliced
- 8 ounces recent snow peas
- 1/3 cup coarsely chopped peanuts
Rice:
- 2 cups cooked brown rice (medium or lengthy), in keeping with bundle instructions (see fast brown rice cooking instructions under)
Garnish:
- 2 tablespoons chopped recent cilantro
- To make the Orange Marinade: Whisk collectively the orange juice and zest, water, ginger, garlic, soy sauce, curry paste, and cornstarch in a small dish till easy.
- Place the tempeh within the marinade, cowl, and chill for about half-hour.
- Warmth the peanut oil in a wok or skillet. Add the carrots and onions and sauté, stirring continuously, for two minutes.
- Add the water and sauté for five minutes.
- Add the pepper, snow peas, peanuts, and tempeh with the orange marinade to the pan and stir-fry for an extra 4 minutes, till greens are crisp-tender and combination is thick and bubbly.
- Take away from the warmth and serve with cooked brown rice. Makes 4 servings (about 2 cups stir-fry with ½ cup rice per serving per serving). Garnish with freshly chopped cilantro.
Notes
To make brown rice:
Mix 3/4 cup brown rice with 1½ cups of water in a medium saucepan. Carry to a boil, then scale back the warmth to low. Cowl and simmer for about 40–45 minutes, or till the water is absorbed and rice is tender.
To make this recipe gluten-free use gluten-free soy sauce.
- Prep Time: 12 minutes
- Cook dinner Time: 11 minutes
- Class: Dinner
- Delicacies: Asian, American
Vitamin
- Serving Measurement: 2 cups stir-fry and 1/2 cup rice
- Energy: 406
- Sodium: 555 mg
- Fats: 18 g
- Saturated Fats: 4 g
- Carbohydrates: 46 g
- Fiber: 7 g
- Protein: 19 g
Prime 7 Plant-Based mostly Stir-Fry Recipes
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Vegetable Stir Fry with Forbidden Rice
Vegan Stir Fry with Chinese language Lengthy Beans and Tofu
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