Tempeh, Sweet Potato Stir-Fry with Assorted Vegetables and Plum Sauce...

Last nights dinner was super simple, and super quick and easy to throw together, but it was so delicious I thought I’d share it. You know, when I was an omnivore I loved stir-fry. I used to make stir-fry’s at least 2-3 nights a week, but since going vegan I hardly ever make stir-fry. I think in the 3 years I’ve been vegan I’ve only made a handful of stir-fry’s. When I stop to wonder why this is I think it’s probably because as an omnivore I lacked creativity, not to mention that stir-fry is one of the quickest and easiest ways to cook meat. Where as, as a Vegan there are so many extraordinary things one can do with vegetables that using them in a stir-fry seems a bit - well - meh. Of course, every now and then quick and easy is what you’re after - especially on a busy weeknight - and sometimes you just really want a big ‘ole heaping plate of veggies.

This stir-fry in particular is unique only in that it includes sweet potatoes and edamame - two things I’ve never seen in a ‘traditional’ stir-fry and two things I’ve rarely if ever seen in any other kind of stir-fry. It also includes a plum sauce rather then the standard ginger sauce or teriyaki sauce. I really wanted a different flavor component and I thought plum sauce would work really well with sweet potatoes - spoiler, it does! How much sauce you use is up to you, and how saucy you like your fry’s, since I was in the mood for a plate of mostly veg, I was happy with 1/4 cup of sauce though my husband added a bit more to his own plate. Experiment and see what works best for you, there’s no right or wrong amount. Lastly you can serve this fry over rice for a hearty meal - as I did for my husband - or eat it like me, just plain and on its own a big ‘ole plate of veggies. Or you can find a happy compromise and serve it over a bed of sauteed or wilted spinach, arugula, or kale. Anyway you decide to serve it I hope you enjoy!

Tempeh, Sweet Potato Stir-Fry with Assorted Vegetables and Plum Sauce 

1 Tbsp Sesame Oil
2 Small Sweet Potatoes or Yams cubed
8oz Tempeh
1 Large Yellow Onion
8 Garlic Cloves Minced 
2 tsp Fresh Grated Ginger
1 Red Bell Pepper Chopped
2 Large Carrots Sliced on the diagonal
½ tsp Red Pepper Flakes
2 Heads Broccoli Chopped
1 C Frozen Edamame
1/4-1/3C Asian Plum Sauce (Homemade or store bought)
1 Tbsp Bragg’s Liquid Amino’s (or Tamari)

- Heat the Sesame Oil in a large pan. Add peeled cubed sweet potatoes and cook on high for 10-15 minutes, until the potatoes are al dente, and even a little browned. Stir a few times to make sure they don’t stick or burn.

- Meanwhile cube the tempeh and fill a pot with enough water to cover the bottom. Place a steamer basket inside and steam the tempeh for 10 minutes until fragrant. Remove from the steamer basket and set aside.

- Add in the Garlic, Onion, grated ginger, red pepper flakes,  bell pepper, and carrots. Stir to combine and cook an additional 5 minutes.

- Lower the heat to medium. Add in the frozen Edamame, steamed tempeh and broccoli. Cook for 3-5 minutes until broccoli is bright green and tender crisp.

- Add in the Plum Sauce and Bragg’s Liquid Amino’s. Stir until well combines and then cook for 1-2 minutes until heated through, and vegetables have reached your desired level of doneness.

- Serve spooned over rice or wilted greens and enjoy!