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Vegan Slow-Roasted Tempeh Stir-Fry
A slow-roasted vegan tempeh stir-fry with broccoli, kale and spinach, finished with tahini and miso paste, served over corn tortillas.
Ingredients
Instructions
Crumble the tempeh and season it, then braise over medium-high heat until browned, about 10 minutes.
Add the broccoli, kale and spinach, cooking until softened, about 6 minutes.
Stir in the tahini and miso paste for 2 minutes.
Warm the corn tortillas separately.
Let the tempeh simmer for about 19 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the corn tortillas, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
