Bulk up Your Community with Tempeh and Veggie Stir Fry

Guest Bloggers, UVM Hillel Students

Living in the Environmental Food Cooperative at the University of Vermont, it is sustainable and affordable to buy in bulk. Collectively we buy beans, flour, milk, eggs, spices, and locally grown vegetables. Vegetables are essential to a healthy diet, but are often difficult to buy individually in a cost effective way. Bulk allows our community to access healthy food and can also empower individual families to enjoy a more affordable and healthy diet

In this recipe, we suggest you use peppers, onion, broccoli, and snow peas; however, we encourage you to look on your shelf and use your individual taste as a measure. A vegetable stir fry can be as easy or difficult as you choose to make it. Try to use vegetables that are in season as a way to keep costs down.

Tempeh and Vegetable Stir Fry

2 tablespoons extra virgin olive oil

1 red bell pepper

1 yellow bell pepper

1/2 cup sliced red onion

1 cup chopped broccoli

8 ounces of tempeh, cut into large chunks

1 clove garlic, minced

1/2 cup teriyaki sauce (check the label: no more than two grams of sugar per serving)

1/2 cup snow peas

Pinch of salt and pepper

1. Start by cutting all vegetables and measuring your ingredients so they are ready to go. Once you begin stir-frying, it goes very quickly.

2. In a wok or large skillet, heat olive oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add remaining vegetables, tempeh, and teriyaki sauce. Cook, stirring constantly, for two minutes. Add any additional flavoring or spices, stirring for another two minutes.

3. Serve immediately over rice or another grain of your choice. Enjoy!