Tempeh, Quinoa and Kale Stir-Fry
with Peanut Butter
A hearty stir-fry with big flavours and a lot of plant-based protein.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
30 min
A hearty stir-fry with big flavours and a lot of plant-based protein.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Marinate tempeh
Cut tempeh to chunky cubes. In a bowl, mix the cubes with ginger and garlic paste, peanut butter, 1 Tbsp of lime juice, sriracha sauce and water. Marinate for 15 minutes.
2 Boil quinoa
Pour quinoa to a bowl and cover with warm water. Pour into a colander (with very small holes) and drain. Bring the water to a boil, add washed and drained quinoa, and salt. Cover and let simmer lightly for 15 minutes until the water is absorbed.
3 Prep veggies
Peel and cut carrots to very small cubes. Cut bell pepper to very thin strips. Separate broccoli to small florets. Tear kale leaves to bite-size pieces, discarding the hard stem. Chop spring onion.
4 Fry tempeh
Heat sesame oil and olive oil in a large pan. Fry the marinated tempeh cubes on every side until well browned. Set aside.
5 Fry veggies
Add a bit of oil to the pan and fry carrot, bell pepper and broccoli for 5 minutes. Add kale and spring onion (separate some for garnishing) and fry for 3 minutes. Add fried tempeh cubes. Stir for 2 minutes. Season with salt and pepper to taste. Finally, fold in the cooked quinoa and mix gently to combine. Divide to plates and serve, garnished with the remaining spring onion.
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