By Looking for a quick, healthy, and protein-packed vegan dinner? This Vegan Tempeh Stir Fry is loaded with colorful vegetables, crispy tempeh, and a savory homemade sauce that comes together in under 30 minutes.
Tempeh is one of the best plant-based protein sources available, making this stir fry perfect for meal prep, busy weeknights, and anyone looking to enjoy a nutritious vegan meal without sacrificing flavor.
Whether served over rice, noodles, or quinoa, this easy stir fry is satisfying, wholesome, and packed with nutrients.
Why You’ll Love This Recipe
- High in plant-based protein
- Ready in 30 minutes
- Perfect for meal prep
- Packed with vegetables
- Better than takeout
- Naturally dairy-free and vegan
What Is Tempeh?
Tempeh is a fermented soybean product with a firm texture and nutty flavor. It’s rich in protein, fiber, vitamins, and minerals, making it a popular ingredient in vegan cooking.
Unlike tofu, tempeh has a denser texture and absorbs sauces beautifully.
Ingredients
For the Stir Fry
- 8 oz (225g) tempeh, cubed
- 1 tablespoon sesame oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, sliced
- 1 cup snap peas
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
For the Stir Fry Sauce
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
Garnish
- Sesame seeds
- Green onions
- Fresh cilantro (optional)
How to Make Vegan Tempeh Stir Fry
Step 1: Prepare the Tempeh
Steam the tempeh for 10 minutes to reduce bitterness.
Pat dry and cut into cubes.
Step 2: Make the Sauce
In a small bowl, whisk together:
- Soy sauce
- Maple syrup
- Rice vinegar
- Sesame oil
- Cornstarch
- Water
Set aside.
Step 3: Cook the Tempeh
Heat sesame oil in a large skillet or wok.
Cook the tempeh until golden brown on all sides.
Remove and set aside.
Step 4: Stir Fry the Vegetables
Add garlic and ginger.
Cook for 30 seconds.
Add bell peppers, broccoli, carrots, and snap peas.
Stir fry for 5–7 minutes until crisp-tender.
Step 5: Combine Everything
Return the tempeh to the skillet.
Pour in the sauce.
Cook for 2–3 minutes until the sauce thickens and coats everything evenly.
Step 6: Garnish and Serve
Top with sesame seeds and green onions.
Serve immediately.
Serving Suggestions
This Vegan Tempeh Stir Fry pairs perfectly with:
- Brown rice
- Jasmine rice
- Quinoa
- Rice noodles
- Soba noodles
- Cauliflower rice
Meal Prep Tips
Prepare the vegetables and sauce ahead of time.
Store separately and cook fresh when needed.
The stir fry keeps well for several days.
Storage Instructions
Refrigerator
Store in an airtight container for up to 4 days.
Reheating
Warm in a skillet or microwave until heated through.
Frequently Asked Questions
Can I substitute tofu for tempeh?
Yes. Firm or extra-firm tofu works well.
Is tempeh healthier than tofu?
Both are nutritious, but tempeh generally contains more protein and fiber.
Can I make this gluten-free?
Use tamari instead of soy sauce.
Can I freeze it?
Yes, though vegetables may soften slightly after thawing.
Nutrition Benefits
- High in protein
- Rich in fiber
- Contains probiotics from fermented soy
- Supports digestive health
- Packed with vitamins and minerals
Variations
Spicy Stir Fry
Add chili flakes or sriracha.
Peanut Tempeh Stir Fry
Mix peanut butter into the sauce.
Teriyaki Version
Replace the sauce with homemade teriyaki sauce.
Final Thoughts
This Vegan Tempeh Stir Fry is a healthy, protein-packed meal that’s easy enough for busy weeknights yet delicious enough to impress guests. With crispy tempeh, colorful vegetables, and a flavorful sauce, it’s a recipe you’ll want to make again and again.
Serve it over rice or noodles for a complete vegan meal that’s satisfying, nutritious, and bursting with flavor.