15 Minute Brussels Sprout & Tempeh Stir-Fry

I’ve long wanted to feature a recipe with tempeh on the blog, so I’ve simply got to say this is surely overdue. The truth is, even as long-term (my whole life) vegetarian (zero meat or fish –ever),事实是,我并不是大豆的忠实拥护者。长大后,豆腐是我妈妈的素食餐桌上的常规功能,我们的孩子们从未用她美味的中型豆腐块将其传递给它,这些豆腐块的味道令人惊叹,用大量的酱油煮熟,然后浸入番茄酱中扣下了交易。啊,过去的美好时光。但是我离题了。

As an adult, I like tofu, but I don’t eat it too too often, as I prefer to eat beans cooked from scratch or foods that are (just a little) less processed. Don’t get me wrong though, it has its place in my kitchen, as it’s always a big hit with kids when fried in yeast and olive oil. One day I mean to feature that cooking method here on the blog but I think I’m getting off topic here just a little.Oy vey.

然而,坦佩不是豆腐,尽管两者都来自大豆。坦佩(Tempeh)让我感到坚强,豆腐可以让我感到肿。可能是坦佩(Tempeh)经历了一种与豆腐的不同处理方法,因为它在豆腐没有的情况下发酵。我的身体对各种发酵食品的反应都很好,多年来,我得出的结论必须是一个因素。

我想从那些吃过豆腐和tempeh吃的人那里知道 - 在外面有类似的看法吗?无论如何,如果您是素食的新手,这可能是一种很棒的新食物,我想不出一种比这更美味的享受方式。Yum!



Today’s recipe is inspired byBon Appetit再次,在最近的一期中,他们以一盘炒的布鲁塞尔芽菜和蔬菜(他们的版本不是素食主义者)为特色,听起来像是一种简单而又炸药的酱汁,里面充满了我喜欢的口味:Ginger&Soy&Sesame。您永远不会出错,永远不会出错。

我喜欢这顿饭,希望你也会。它保持非常好,可以为剩余的周末餐。如果您喜欢或完全省略蛋白质部分,请随意用豆腐代替豆腐(甚至是非蔬菜,也可以添加您喜欢的任何蛋白质)。

Easy meals like this are what make不是eating healthy seem downright silly. Not when food this tasty is so cheap & easy to make, not to mention fast.Really, really fast.



15 Minute Brussels Sprout & Tempeh Stir-Fry:

Adapted fromBon Appetit
(20)布鲁塞尔新芽,洗涤,修剪和减半
(1#) plain tempeh, cubed
(4)绿色洋葱,切碎并在绿色和白色之间分开
(3) garlic cloves (optional – I omitted these)
(2) tbsp grated fresh ginger
(2) medium carrots, peeled & sliced on the diagonal
(1)中等红铃辣椒,播种和切碎
(1) tbsp cornstarch
(3) tbsp soy sauce
(2)汤匙米醋(经验丰富的或未干的)
(1/4) cup water
(4) tbsp sesame oil, for the stir-frying

Start by combining the cornstarch, soy sauce, rice vinegar & water in a small bowl with a whisk. Mix and set aside.

As with any stir-fry or curry dish, the most important thing is be prepared with all of the ingredients before cooking. Prepare & cut the brussels and set aside in a separate bowl. Prepare the tempeh and set aside in a separate bowl. Finally, prepare the green onions (setting aside the greens separately in a bowl on their own) and the ginger & optional garlic. Prep the carrots & bell pepper and set them aside together.

When ready to cook, heat a large cast iron frying pan or a wok on high and add 2 tbsp of sesame oil. Once hot, add the brussels sprout halves and cook, tossing here and there to prevent burning, for 4 minutes. Set the brussels sprouts aside in a medium bowl. Give the pan a little wipe with a paper towel and return the pan to the stove.

加热芝麻油的另一汤匙芝麻油,这次加入了立方体的豆e,并在油中烹饪(您可能需要添加更多的油)。煮,搅拌,持续4-5分钟,直到立方体变成金黄色,开始变成褐色,稍微(美味)酥脆。

Set the tempeh aside with the brussels sprouts (you can use the same bowl). Wipe the pan again and return it to the stove.



Next, heat the remaining tbsp of sesame oil, and cook the ginger, green onions & garlic (if using) for one minute, until fragrant, being careful not to burn the garlic. Next, add the green onion whites, carrots, & red pepper. Stir frequently and cook for 2 minutes until the colors are bright and they are just softened.

Keeping the heat on, add the cooked sprouts & the tempeh to the pan and mix all of the vegetables well together. To finish, give the bowl of prepared sauce a good stir with the whisk and pour the entire lot over the hot vegetables. Stir well as it thickens from the cornstarch. Cook, stirring constantly, for a final 2-3 minutes until glossy, hot & gorgeous.



Serve on its own, or with cooked rice, garnished with the sliced green onions. On its own, this meal makes for a rather satisfying plate, though those with appetites for more may wish to include some grains.

As I mentioned earlier, this dish keeps incredibly well in the fridge for days and re-heats so well you may even find you like it better as the week goes by. It’s hearty & filling while still being 100% plant-based. A super powered meal if I ever saw one.



61 responses to “15 Minute Brussels Sprout & Tempeh Stir-Fry

  1. this is so beautiful, shira! brussels sprouts are one of my all time favorite vegetables.

    i feel the same way about soy products. i pretty much keep completely away from them. i used to drink soy milk, but switched to almond about 2 years ago. i have literally never eaten tempeh, but have been curious about it. there was a 3 month stretch of time about 4 years ago where i always ordered a tofu dish at restaurants but then got completely repulsed by it. and i have never prepared tofu for myself… i just really prefer “from the earth” ingredients. beans, nuts, grains, fruits, and vegetables, and that’s it. things that are processed are just not for me.

  2. 我仍然记得我第一次尝试Tempeh。大约两年前,我刚刚开始在Trader Joe's工作。我在冰箱部分看到了这些东西,并认为我最好尝试一下。由于不知道如何准备,我尝试了多种不同的浇头(包括枫糖浆和番茄酱),我讨厌它!我仍然吃了它,因为我永远不会浪费..但是太糟糕了!我知道我必须再给它再射击,所以大概一年后,我用一些椰子油炸了它,并用它制成三明治,而且好多了!简单的变化,但就像夜间和白天哈哈。我将不得不尝试这个食谱!

    I’m with you on the tofu/soy products all together though..moderation for sure with those! I love tofu, but try not to eat it often and if I do I buy the sprouted tofu!

  3. 我喜欢颜色,Shira!我也更喜欢Tempeh而不是豆腐 - 尽管我喜欢豆腐以及可以做好准备的许多方式。坦佩(Tempeh)的牙齿很好,看起来比豆腐“更好” - 我想这是使豆腐涉及的处理使我有些困扰。像布列塔尼一样,我可以找到发芽的豆腐。

  4. 这个食谱看起来很美味。我花了一段时间才能品尝到tempeh的品味,但是现在我拥有的,这始终是我对豆腐的首选。我制作了一个令人惊叹的豆eh“培根”,我喜欢它在素食辣椒中崩溃,我买了一些调味的豆e,并与蒸蔬菜一起食用,还有一个tempeh tikka masala,本周在我的名单上烹饪!

  5. What a beautiful dish! Justin and I are fans of Tempeh – we do prefer it over Tofu but both have a place in our Kitchen. Hands down our favorite way to enjoy tempeh is in my Smokey Tempeh Sliders- it is the number one meal requested by Justin!

  6. Goodness that looks tasty! I’m all about quick dinners that are still as healthy as all get out! Sometimes we need that 15 minute meal to keep us from popping something store-bought and frozen in the oven. This is even faster than frozen pizza (and much, much yummier!)

  7. 这是一个成功的组合:简单。优雅的。非常美味。营养!还有15分钟内,任何人还能要求什么!这是在我的菜单上轮换的。谢谢。(PS:忘记了美丽的,如看)。

  8. So happy I found this recipe, I love brussel sprouts! Made it the other day and it was so tasty! I even added some extra veggies that I had in the fridge needing to be used and it still tasted amazing:) Shared the recipe with my veggie friend, too. Thanks!

  9. 我也有同样的处理豆腐,我就是不喜欢to eat a lot of it really. Tempeh I prefer because it does make me feel better and it’s so filling. I prefer to eat veggies and beans, which are less processed than most soy products. I also tend to stay away from vegan products that imitate meat somehow. They just don’t taste good and contain a lot of filler. I love this brussel sprout and tempeh combination, I may just make it tonight since I was planning to have tempeh anyway.

    1. I couldn’t agree more with you on the fake ‘meat’ products Gina! I hope you like this combo, it is one of my faves!

  10. I just made this for lunch today and it was AMAZING!! This was my first experience with Brussels sprouts and I am hooked! Thank you so much for creating this delicious recipe! It is officially added to my favorites :o)

  11. This recipe looks completely delicious! I’ve never cooked tempeh…I have had it before tho and LOVE it! I def want to try this recipe. Could you tell me a good brand of tempeh to buy and would they sell this at Whole Foods? Thank you! =)

  12. Hi, I just wanted to say thank you for posting such a yummy recipe! I actually just made it and it was delicious! It was like eating Chinese takeout without all the greasiness and with the satisfaction that I made it myself. I would cut up the carrots smaller next time or add them in earlier, but I will definitely be making this again:)

  13. Hi, Tonight I’ve cooked this dish and it was fantastic! At first, I was a little afraid that the brussels sprouts would stay too hard/uncooked but there’s nothing to worry about A feast to both the eyes (colour!) and the tastebuds (taste!). Thank you for sharing!

    I most definitely will add this to my list of favourite recipes.

  14. 美妙的食谱〜我惊讶地看到Tempeh适应了西方美食。我曾经把它当作我来自的米饭的配菜

  15. I think I’ve eaten Tempeh before but I’ve never purchased it in the grocery store. What section would I find it in?

  16. This was DELICIOUS! I’ll jump at ordering anything with tempeh at a restaurant, and this was the first time I enjoyed it at home, too. Thanks for the great recipe.

    I made only two changes: 1. No sesame oil, so I used coconut oil and then threw in some pine nuts to get the nutty flavor. 2. I added Sriracha on the side. I’ll probably use some cayenne or harissa oil next time to kick up the heat.

  17. 我喜欢豆腐,但辊筒y if it’s pressed, then frozen, then thawed and baked, then added to a dish. Waaaay too much trouble! I much prefer tempeh, and feel it’s a much better choice, since it’s not treated with chemicals as tofu can be.

  18. Wow, just made this because I LOVE tempeh and Brussels sprouts. This is DELICIOUS!! I too was concerned the the sprouts wouldn’t cook all the way through, (they were in the larger size), but they cooked up perfectly. I will DEFINITELY be making this again; I LOVE it!!

  19. I’ve made this many times, but realizing now the recipe says “1#” – is that meant to be 1 pound (2 packages) or 1 package?

    谢谢!

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