Carrot Mushroom Tempeh Stir Fry with Roasted Potatoes and Snap Peas
Mary Ann Landgraf
over 1 year ago
This vegan stir fry is packed with flavor and nutrients. The tempeh adds a meaty texture while the roasted potatoes and snap peas provide a satisfying crunch. The carrots and mushrooms add a depth of flavor that will leave you wanting more.
Cooking Time
45 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
350
Protein
20g
Fat
15g
Sat Fat
2g
Carbs
40g
Chole
0mg
Fiber
10g
Sugar
10g
Sodium
400mg
Ingredients
- 1 package tempeh, sliced
- 2 cups sliced mushrooms
- 2 cups sliced carrots
- 2 cups snap peas
- 4 medium potatoes, diced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Toss diced potatoes with 1 tablespoon olive oil, garlic powder, onion powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until golden brown and crispy.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add sliced tempeh and cook for 5-7 minutes, or until browned on both sides.
- Add sliced mushrooms and cook for an additional 3-5 minutes, or until mushrooms are tender.
- Add sliced carrots and snap peas to the skillet and cook for 5-7 minutes, or until vegetables are tender but still crisp.
- In a small bowl, whisk together soy sauce and maple syrup. Pour over the vegetables and tempeh and stir to coat.
- Serve the stir fry with the roasted potatoes.
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