Vegan Slow-Roasted Tempeh Stir-Fry

Name: Vegan Slow-Roasted Tempeh Stir-Fry
Prep time: 20 min
Cook time: 46 min
Total time: 1 h 6 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 500g tempeh; 200g broccoli; 150g kale; 2 spinach; 1 cup corn tortillas; to taste tahini; to taste miso paste; 3 tbsp olive oil; to taste salt and black pepper

A slow-roasted vegan tempeh stir-fry with broccoli, kale and spinach, finished with tahini and miso paste, served over corn tortillas.

Total time

66 min

Prep

20 min

Cook

46 min

Difficulty

easy

Cuisine

Vegan

veganvegetarian

Ingredients

500gtempeh

200gbroccoli

150gkale

2spinach

1 cupcorn tortillas

to tastetahini

to tastemiso paste

3 tbspolive oil

to tastesalt and black pepper

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.

Calories

497

Protein

32g

Fat

26g

Carbs

42.8g

Fiber

11.3g

Sodium

57mg

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