|Nutritional Guidelines (per serving)|
|Servings: about 3 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 4g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.