Vegan Tempeh Stir-Fry with Sweet Potatoes, Peppers and Brussels Sprouts

I’m shocked to say it, but I’ve actually really been missing school this week.  I guess it’s a sign I’m in the right program when I get one week off after two back-to-back accelerated courses, and I already miss it.  Health Communications starts next week, which is one of the courses I’ve been looking forward to.  Unfortunately it appears some turd stole the package with my textbook in it right off my front steps.

Anyways, here’s a healthy recipe for you.  The great thing about this one is it’s really versatile.  You can certainly substitute in what’s fresh, or what you happen to have on hand.  I’m all about recipes that let you use what you have on hand because they help reduce food waste, which is one of my biggest pet peeves.  It’s a big problem too: apparently as much as 40 percent of perfectly good fresh produce is wasted simply because it’s less than aesthetically pleasing… which is where the Ugly Vegetable Movement. “Easing hunger and helping the environment, one ugly vegetable at a time”.  I totally dig it.  And guess what?  Ugly vegetables taste exactly the same, and they sure won’t be ugly in this stir fry!

Vegan Tempeh Stir-Fry with Sweet Potatoes, Peppers and Brussels Sprouts

Adapted from In Pursuit of More

Ingredients:

• 1 lb brussels sprouts, washed, trimmed & halved
• 1 lb plain tempeh, cubed
• 4 green onions, sliced
• 3 garlic cloves, crushed
• 2 tbsp grated fresh ginger
• 2 medium sweet potatoes (12 oz)
• 1 medium red bell pepper, seeded and sliced
• 1 tbsp cornstarch
• 1 tbsp honey
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp sesame oil

Instructions:

1. Start by combining the cornstarch, soy sauce, rice vinegar & water in a small bowl with a whisk.  Stir in the honey.  Mix well and set aside.
2. As with any stir-fry or curry dish, the most important thing is be prepared with all of the ingredients before cooking. Prepare and cut the Brussels sprouts, sweet potato, red pepper and green onions and set aside in separate bowls.
3. When ready to cook, heat a wok on high and add 2 tbsp of sesame oil. Once hot, add the Brussels sprouts and sweet potatoes and cook for about five minutes, tossing here and there to prevent burning. Stir in the red peppers, green onions, ginger and garlic and the soy sauce blend. Cover and cook for five minutes.
4. Meanwhile, brown the tempeh in a separate pan.  Stir into the veggie mix and cook for a couple more minutes.

Serves 3-4

Johanna