This 15 Minutos Vegetarian Stir-fry is a Super Fast Lunch! This recipe resulted from an invention for lunch. I was alone, hungry, had some vegetables in urgent need of use and also a pack of tempeh in the fridge.
I had never tried cooking with tempeh but curiosity had motivated me to buy a small package. For some reason, I was kind of suspicious…
Bravely, I decided to make a stir-fry – basically a quick stir-fry – with tempeh strips to see how it worked. It was approved!
Here’s the recipe:
15 Minute Vegetarian Stir-fry
for 1 person
- 100 grams tempeh cut into 2cm pieces (lengthwise)
- ½ courgette sliced into “half-moon” slices
- 2 brown mushrooms, sliced
- 2 garlic cloves, sliced
- 1 cup baby spinach
- 1 tablespoon coconut oil
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon tamari (gluten-free soy sauce)
- 1 pinch black pepper
- Optional: 1 cup of broccoli cut into small florets – I had some leftover, already cooked, which I added to the frying pan halfway through, just to warm them up…
Place the coconut oil in a frying pan and heat it over a strong flame.
Add the garlic and after a minute the tempeh and cumin. Stir to toast it a little.
Add the courgette, the mushrooms (the broccoli, if raw) and the remaining seasonings. Stir again.
Sauté for 3 minutes still on high heat.
Now add the spinach, lower the heat, cover the skillet and let it all cook for 10 minutes.
I added my leftover broccoli at this point because they were already cooked – as you can see, nothing goes to waste.
Leftovers can be nicely “thrown” into a new dish, where they gain new life.
I did not add any carbs because I am in the stage of “deflating” from a week full of celebrations. But the ideal would be to add quinoa or brown rice, to make a full meal.
It is light, nutritious and tasty.
And all in 15 minutes – as fast as possible!