Carrot Mushroom Tempeh Stir Fry with Roasted Potatoes and Snap Peas

About this recipe

Experience the delightful fusion of flavors in this updated Carrot Mushroom Tempeh Stir Fry. With crispy roasted potatoes and vibrant snap peas, this dish offers a perfect balance of textures and nutrients. The savory taste of tempeh combined with the earthy mushrooms and sweet carrots creates a satisfying experience that satisfies both taste and health.

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

Directions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Toss potatoes with olive oil, garlic powder, onion powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden brown.

3. 3

   Heat remaining olive oil in a large skillet over medium-high heat. Add tempeh and cook until browned on both sides.

4. 4

   Add mushrooms to the skillet and cook until tender.

5. 5

   Stir in carrots and snap peas, cooking until just tender.

6. 6

   Whisk soy sauce and maple syrup together, pour over ingredients in the skillet, and stir to combine.

7. 7

   Serve the stir fry hot with roasted potatoes on the side.