Happy World Vegan Day everyone! To mark the occasion I am going to share with you my recipe for a High Protein Vegan Peanut Tempeh Stir Fry! This is one of my favourite recipes that I’ve created and until now has only been available in my free eBook download.
I created this dish to be the perfect post workout meal. These peanut tempeh noodles are:
- High in protein, boasting a massive 35g of plant protein per serving.
- Ready to eat in less than 30 minutes
I know what it’s like after a hard workout. You know that you need to feed your body asap but you are tired and too often this can lead to cutting corners and reaching for an unhealthy snack. These High Protein Peanut Tempeh noodles are so quick and easy to make, they can really be a go-to recipe after a hard session on the bike, running or in the gym.
It was only a few months ago that I first tried tempeh and I loved it straight away. If you are a tempeh virgin, I really recommend it! Tempeh boasts up to double the protein content of its soy-brother Tofu and when added together with this rich peanut sauce you will be easily smashing your post-workout protein needs in one big healthy delicious hit.
Tempeh can be difficult to source in the supermarket so you may need to buy online in advance or search a specialist store such as Whole Foods Market if you have one nearby.
Let me know what you think of this high protein peanut tempeh stir fry guys, this is really one of my favourites.
Have a great week and train hard!
High Protein Vegan Peanut Tempeh Stir Fry
Tempeh packs up to double the protein content of its soy-brother Tofu. Added together with a rich peanut sauce and you will be smashing your post-workout protein needs in one big healthy delicious hit
For the peanut sauce
- 2 tbsp good quality peanut butter I used Meridian
- 2 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp maple syrup
- 2 cm cube of ginger finely chopped
- 1/4 cup water
For the stir fry
- 200 g tempeh (cubed)
- 100 g soba noodles
- 2 cloves garlic
- 1 tbsp sesame oil
- 2 tbsp olive oil
- 200 g tenderstem broccoli
- 1 handful unsalted peanuts
Begin cooking the soba noodles to packet instructions. While they are cooking begin preparing the rest of the ingredients. When they are ready, drain and rinse under cold water.
Add all the ingredients for the peanut sauce to a small mixing bowl and stir until well combined.
Place the tempeh in the mixing bowl with the sauce. Stir so that the sauce fully covers the tempeh pieces.
Add the oils to a wok or frying pan and heat over a high heat. Once hot, add the garlic and cook for a couple of minutes.
Add the broccoli, tempeh and peanuts and cook for 3-4 minutes. Save as much of the peanut sauce in the bowl as possible when taking out the tempeh.
Add the drained noodles and the peanut sauce to the pan and stir fry for 2-3 minutes, incorporating everything together
Serve and enjoy!