Tempeh goes great in just about any vegetable stir-fry, and this vegetarian and vegan tempeh teriyaki stir fry recipe with onion and red and green bell peppers is no exception. In this simple recipe, tempeh is cooked in a lightly sweetened teriyaki sauce along with honey, garlic, and ginger, and plenty of traditional stir-fry vegetables, including onion, red bell pepper and green bell pepper. You can also toss in some pineapple, if you like.
This tempeh teriyaki stir-fry recipe with bell pepper and pineapples is both vegetarian and vegan. Most teriyaki sauce brands are not gluten-free, and some tempeh contains gluten. If you need to make this recipe gluten-free, you'll need to make sure you have a gluten-free teriyaki sauce (Kikkoman brand makes one popular version, for example), and also check to be 100% certain that you have a gluten-free tempeh (check the label to make sure it doesn't have added grains, as some do, even though some grains are gluten-free). You'll also need to swap out the regular soy sauce for a gluten-free substitute, such as Nama Shoyu or tamari.
See also: More vegetarian stir-fry recipes
- 2 tbsp. rice vinegar
- 3 tbsp. soy sauce
- 2 tbsp. teriyaki sauce (or hoisin sauce)
- 1 tsp. maple syrup or honey
- 1/2 tsp. garlic powder
- 1/2 tsp ginger powder (optional)
- 1 tbsp. vegetable oil or olive oil
- 1 8-oz. package tempeh, chopped into cubes
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, copped
- 2/3 cup diced pineapple (optional)
- 1 tbsp. sesame seeds, for garnish (optional)
- Whisk together the rice vinegar, soy sauce, teriyaki or hoisin sauce, maple syrup or honey, garlic and optional ginger powder in a small bowl. Set aside.
- Heat one tablespoon of oil in a large skillet and add tempeh. Heat for a few minutes on each side until lightly browned. If you have a non-stick skillet, you can omit the oil and just pan-fry the tempeh a bit to give it a head start.
- Add the onion and green and red bell pepper and heat for a minute or two, then add the rice vinegar mixture, stirring to coat the tempeh and vegetables well. Heat until vegetables are just tender, about 3 more minutes, then add in the pineapple and heat for another minute or two, stirring frequently.
- Serve your teriyaki tempeh and veggies over rice, noodles, quinoa, or another whole grain and garnish with sesame seeds for a little extra texture and presentation.
If you're in a hurry to get dinner on the table, serve up this tempeh teriyaki alongside instant rice or on top of quick-cooking rice noodles instead of rice or quinoa. Couscous is another option which is very quick to cook.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||3 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||4 g|