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Stir-frys are my go-to weeknight meal. Easy to throw together, packed with vegetables & protein, they make for a nutrient-dense, filling dinner.
I like the green beans to still have some crunch to them. You can stir-fry them longer if you enjoy them more tender.
1 1/2 cups basmati rice
1 1/2 pounds green beans, trimmed and cut in 1/2
8 oz. tempeh, finely chopped
2 tsp. Asian chili paste (Sambal Oelek)
1 clove garlic
3 tbsp. vegetable oil, divided
1/2 tsp. sugar
1 cup vegetable broth
2 tbsp. soy sauce
1 tbsp. rice vinegar
2 tbsp. corn starch
Bring 4 cups of water to a boil. Add the rice, stir, cover and boil until tender about 20 minutes. Drain well.
Preheat your broiler. Toss the green beans, 2 tbsp. vegetable oil, and sugar together. Place onto baking sheet and boiled until beans are slightly charred, about 10 minutes.
Heat the remaining tbsp. of oil into a skillet. Add the tempeh and cook until golden brown, about 5 minutes. Add chopped garlic, chili paste and cook 5 minutes more.
Whisk the vegetable broth, cornstarch soy sauce & rice vinegar together. Add the charred beans to the skillet and the broth. Cook, until sauce is slightly thickened, about 5 more minutes. Serve over rice.
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