Monday, February 27, 2012

Vegan Dinner: Smoked Tempeh Stir Fry with Couscous

This is what I made for Sunday dinner--yum! Craig and I arrived home from seeing his cousins in Tallahassee (my cousin in-laws I guess?) and we were tuckered out. Dinner needed to be quick so this is what I whipped up in less than 30 minutes. 


- 1/2 block of Tempeh, sliced and cut into 1 inch squares (Lightlife Organic Soy brand)

-3 tbsp of vegetable oil

-1 tbsp of garlic, minced

-3 tbsp of Soy Sauce

-1 tbsp of Worcestershire Sauce

-1 tbsp of Liquid Smoke (this is great with baked beans and burgers too)

-1 tbsp of ginger, minced

- 1/2 red pepper, cut into strips

- 1/4 red onion, cut into strips

- 1 large carrot, sliced into strips

- l/4 head of broccoli (about 10-12 pieces, stems cut off)

- 1 box of Organic Couscous

- 1 box of vegetable spring rolls (Health is Wealth brand)


1. Preheat oven to 400 degrees for spring rolls

2. Bring 3 cups of water to a boil in a small saucepan, pour box of couscous into pot, cover with lid and allow 2 minutes for water to absorb. Remove lid and take off heat and set aside to rest (Wifestyle Tip: if couscous isn't your thing, feel free to substitute brown rice instead)

3.  Pour 2 tablespoons of vegetable oil into large wok or skillet at med-high heat. Once warm, add garlic and ginger and cook for 2-3 minutes.

4. Turn heat to medium if needed so as not to overheat the oil. Add tempeh, soy sauce, Worcestershire sauce, and liquid smoke to pan. Stir and toss tempeh to coat.

5. Add remaining vegetables, cook until brown (about 7 minutes)

6. While stir fry is cooking, lay spring rolls on a slightly greased pan and cook for 10 minutes, turning them once after 5 minutes

7. For extra flavor, add more soy sauce and vegetable broth to the couscous so it will not be too dry. Add any extra sauces as needed, but the above recipe is how much I used.

8. Serve stir fry over couscous with spring rolls as a side