This peanut tempeh stir-fry is vegan, gluten free, ready in under 30 minutes, and is incredibly easy to make. It’s filled with flavor, protein, healthy fats, and takes minimal effort.
There are two types of people in the world- those who meal prep and those who don’t.
Me? I’m not a meal prepper, or at least I WASN’T. During the beginning of this year, I’d prep a block of tofu on Sunday for the week, but that’s about it. However, I decided to switch that up one week and prep a rice dish to bring for lunch. The result- life saver! I didn’t realize how much less stressful my life was until I had my lunch the next day ready, and all I had to do was put it in the container. Now I see what all the hoopla is about.
As someone who hates wasting time and loves getting ahead, I’m not surprised I like meal prepping. It’s easy, I get ahead, and I save at least 20 minutes. That’s extra time to study, respond to emails, and/or sleep!
I can already tell meal prepping will be a lifesaver for me in college, so I’m trying to accumulate 5-10 meals that I like and wouldn’t mind eating on repeat. First up- this peanut tempeh stir fry. I am a tempeh > tofu gal (even though I just said I prep tofu weekly), because it has a meater and heartier texture. I find that it fills me up more and leaves me satisfied. Combine that with a thick, delicious peanut sauce, and NOW we’re talking.
One of my goals with my meals is to have carbs, protein, and fats. For the carbs in this dish, we’re using brown rice. Since I’m all about lazy, healthy meals, I used VeeTee microwave brown rice packs, because they’re easy and convent. VeeTee has tons of rice packs, so they’re great for multiple meals!
This stir-fry is absolutely delicious, because it’s vegan, gluten free, and comes together in under 30 minutes! It requires minimal ingredients and will leave you extremely satisfied. When you make this, don’t forget to send me a photo on Instagram @tennishealthfitness.
- 1 block tempeh, cubed
- 3 tbsp peanut butter
- 1 tbsp sesame oil
- 1 tsp maple syrup
- 3 tbsp soy sauce
- ½ tsp sea salt
- ½ tsp chili powder
- 1 green, red, or yellow bell pepper, sliced
- 1 yellow onion, sliced
- 1 tsp sesame oil
- For serving:
- VeeTee brown rice (rice of choice)
- Sesame seeds
- Combine your tempeh sauce ingredients together and soak your tempeh in it for at least one hour.
- Pre-heat your sesame oil onto a skillet, and sauté your onions for 10 minutes. Add in the bell pepper and stir for 10-15 minutes, until tender and the onions are translucent. Transfer to a separate bowl.
- Add the tempeh onto the hot skillet and stir for 10-15 minutes, until crispy and well cooked.
- Prepare the bowls by adding the brown rice, vegetables, tempeh, and sesame seeds.
This post is sponsored by VeeTee Rice. All opinions are my own and I stand by everything I’ve said.
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