Crispy Tempeh, Kale, Ginger and Mushroom Stir-Fry

Vegan and gluten free friendly

Originally published: September 28, 2019

Making stir-fry’s aka finding leftover ingredients in the fridge, throwing them in a pan, and sautéing them until my heart’s content is one of my favorite ways to make a meal. There was absolutely no thought process involved in making this, but it somehow always turns out good. This makes a great side or main meal, I added this to my roasted carrot ginger soup earlier in the week and it was goood. This stir-fry includes ginger, baby bella mushrooms, and kale. It’s very simple and only needs a couple of seasonings throughout. Having things like this on hand also make it really simple to mix and match your meals. Think about adding it to rice or cauliflower rice, use it in a burrito bowl, toasts, or salad. The options are endless friends! PS. Thanks to everyone who participated in my poll yesterday on IG stories. I wasn’t sure if I was going to post this but your input truly helps!

Tempeh Ingredients

1 package (8oz) of organic tempeh (I used Lightlife)

2 tbsp sesame oil

2 tbsp coconut aminos, or soy sauce

1 tbsp lemon juice

1 tsp maple syrup

dash of sea salt & pepper

Stir-Fry Ingredients

1-2 inch knobs of ginger, peeled and finely chopped

8-10oz of baby bella or cremini mushrooms

1 bag (10oz) of organic kale

1-2 tbsp sesame oil (or avocado oil)

1 tbsp coconut aminos, or soy sauce

sea salt and pepper to taste

topped with baked tempeh, hemp seeds, red pepper flakes, and micro greens

Tempeh Method

Cube the tempeh and place in a medium mixing bowl. Then add in the sesame oil, coconut aminos, maple syrup, lemon juice, sea salt & pepper. Stir until tempeh is evenly coated. Cover and place in the fridge for 30 minutes. If you have some time, you can marinade it over night or for a couple hours. The longer it sits the more flavorful it gets, however 30 minutes also does the trick if you’re short on time.

Preheat oven to 375F and line a baking tray with parchment paper. Evenly spread the tempeh out and bake for 30-35 minutes, flipping around the halfway mark.

Once browned and crisped, take out and set aside.

Stir-Fry Method

Peel and chop the ginger and set aside. Then wash and slice the mushrooms, set aside. Rinse the kale (I always do this in a colander or large mixing bowl). Set aside.

Heat your large non-stick skillet on medium. Once hot, place 1-2 tbsp of sesame oil in the pan, then toss in the ginger. Let the ginger lightly brown (about 2-3 minutes), then toss in the mushrooms. Add a couple dashes of sea salt and pepper. Cook for 5-8 minutes, or until mushrooms are browned and a little crisped.

Add in the rinsed kale and slowly incorporate it with the mushroom and ginger mix. Once kale is somewhat cooked down (5ish minutes), add in some coconut aminos (didn’t measure this but approximately used 1 tbsp) and more sea salt and pepper if desired.

Once all of the water/liquid is cooked out of the pan (10ish minutes) throw in some red pepper flakes, and hemp seeds. Stir again and turn off the burner.

Top with the crispy baked tempeh, micro greens and lemon.

Store in an airtight container in the fridge.