Sticky Peanut Butter Tempeh Stir-Fry with Mushrooms and Peppers

Sticky Peanut Butter Tempeh Chunks Stir-Fry with Mushrooms and Peppers Recipe

This Sticky Peanut Butter Tempeh Stir-Fry with Mushrooms and Peppers is an explosion of flavour and nutrients too! It’s super simple to make and is a regular staple in my weekly dinner routine!

From a nutritional standpoint, tempeh is packed with minerals such as iron and calcium. Mushrooms contain beta-glucan, which is a type of soluble fibre that may help support the gut microbiome, as well as immune health, blood sugar regulation and cholesterol levels. Meanwhile, red peppers offer a generous dose of fibre to promote healthy digestion, along with beta-carotene, vitamin C, folate and potassium.

If you like this Sticky Peanut Butter Tempeh Stir-Fry with Mushrooms and Peppers, I think you’ll LOVE my other Tempeh Recipes –  Sweet Potato Mac & Cheese with Grated Tempeh and Pesto Tempeh Traybake with Sweet Potato and Courgette.

Don’t forget to also check out my blogs on 5 Reasons Tempeh Is Great For Gut Health and 5 Reasons Tempeh Is A Good Source Of Protein.

P.S. Let me know if you make this by tagging me in a photo on Instagram @elibrechernutrition – I LOVE seeing all your recreations! 📷

 

Sticky Peanut Butter Tempeh Chunks Stir-Fry with Mushrooms and Peppers Recipe

Ingredients:

  •       200g tempeh
  •       1 cup (125g) chestnut mushrooms, roughly chopped
  •       1 red or orange pepper, roughly chopped
  •       3 spring onions, finely chopped
  •       4 tbsp soy sauce
  •       4 tbsp lemon juice
  •       2 tbsp sesame oil
  •       2 tbsp runny peanut butter
  •       2 tbsp honey or maple syrup
  •       ¼ tsp chilli flakes

Method:

  1. In a bowl, mix together the peanut butter, lemon juice, chilli flakes, honey/maple syrup, half the soy sauce (2 tbsp) and half of the sesame oil (1 tbsp). Use a fork to whisk under fully combined.
  2.  Use your hands to tear the tempeh into small bite-sized chunks, and add these to the marinade bowl, tossing until completely coated.
  3.  Set aside for 1 hour to allow the flavours to absorb into the tempeh. You can even do this the night before or morning of and leave it to marinade all day in the fridge for a more intense flavour!
  4.  After 1 hour, chop the mushrooms, pepper and spring onions. Heat the remaining sesame oil (1 tbsp) to a wok/large frying pan on a medium heat and add the chopped mushrooms, peppers and spring onions, along with a splash of water (about 2 tbsp), cover with a lid and steam for 10 minutes, mixing every now and then. Add the remaining soy sauce (2 tbsp) and mix again.
  5. Add the tempeh and all the marinade, and mix well so all the vegetables are coated in the sauce. Cook for a further 5 minutes, then enjoy! Store leftovers in the fridge for up to 3 days.

 

📸 If you make this recipe, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your creations! 📷

If you’re interested in working together to optimise your nutrition and overall wellbeing, please get in contact via Consultations

 

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