Rustle up this vegan stir-fry which uses tempeh, a great source of protein made from soy beans. Quick and easy, it takes just 30 minutes to make
INGREDIENT :
2-3 tbsp vegetable oil
200g tempeh, torn into chunks
1 red onion, finely sliced
3 garlic cloves, roughly chopped
1 stick of lemongrass, chopped into thirds (optional)
2cm piece of ginger, peeled and roughly chopped
1 red chilli, roughly chopped (deseeded if you prefer)
100g mange tout, sliced at an angle
100g long-stem broccoli, chopped
2 tbsp low-sodium soy sauce
1½ tbsp brown sugar
15g coriander, roughly chopped
200g pouch cooked brown rice
RECIPE DIRECTION :
Heat 2 tbsp of the oil in a wok or large frying pan over a high heat. Once shimmering, fry the tempeh for 3-4 mins until golden and charred at the edges. Remove from the pan and drain on kitchen paper.
Add a drizzle of oil to the pan if it’s dry, then fry the onion for 3-4 mins, stirring continuously. Once softened, add the garlic, lemongrass (if using), ginger and chilli. Cook for 3 mins, stirring frequently until fragrant.
Toss through the mange tout and broccoli, then pour 50ml water into the pan to create steam. Cook for 3-4 mins. Add the soy sauce and brown sugar. Return the tempeh to the pan and toss to combine, cooking 2-3 mins more until everything is tender and sticky. Stir in half the coriander.
Cook the rice following pack instructions, then divide between two bowls. Top with the stir-fry and remaining coriander.
