Tomato Veggie Stir Fry with Tempeh and Beans

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I was in a panic today because I didn’t know what to make. Well, these days, it seems to be harder to come up with ideas on what to make for tomorrow, so I tend to just wait until tomorrow comes and whip up something on the spare of the moment.

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This is almost like a combination of vegetables from different cultures, used in one, such as the shiitake mushrooms are usually used in Asian cuisine, whereas beans and corns together reminds me of salsa. It really is a “I am in the mood to create”.

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I love having this with rice because I’m a super big rice person, you may like to make noodles too, or bread, anything starchy will go really well! Or, you can always eat them on their own, which works just as great!

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Feel free to use cans of other types of beans, you don’t need cannellini, even black beans, red kidney beans and such would be awesome. They don’t taste all that different! Just be sure you drain them well before using.

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Tomato Veggie Stir Fry with Tempeh and Beans

1 tablespoon extra light olive oil
8-10 dried shiitake mushrooms, soaked 4-8 hours
1 medium carrot
2 cloves garlic
A small pinch Himalayan/sea salt
1 cup red cabbage
1/2 medium zucchini
1 Roma tomato
2 stalks celery
1/2 cup frozen corn
2 tablespoons tomato paste
1 tablespoon sesame oil
1 tablespoon low sodium soy sauce
1 tablespoon white wine/white cooking wine
1 tablespoon white grape juice
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon curry powder
1/8 teaspoon Himalayan/sea salt
A few sprinkles ground pepper
A pinch of red pepper flakes
1/2 block tempeh
A few sprinkles black and white sesame seeds
1 can cannellini beans

Be sure to soak the shiitake mushrooms in water for at least 4-8 hours before cooking. Then, wash all the shiitake mushrooms with fresh water and drain any water completely.

Mix together the tomato paste, sesame oil, low sodium soy sauce, white wine/white cooking wine, white grape juice (for added sweetness, you can omit if you want, or replace with water), chili powder, onion powder, garlic powder, lemon juice, cumin, cayenne pepper, curry powder, salt, ground pepper, and red pepper flakes. Mix it together very well.

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Dice the tempeh into cubes and soak them in the marinade sauce, then add the few sprinkles of sesame seeds and give it a brief stir. Let it sit for about an hour or two.

Slice the shiitake mushrooms into thin pieces. Chop the carrot into small matchsticks and toss the mushroom and carrot in the frying pan.

Slice the zucchini into very thin circles, shred the purple cabbage into small pieces and put them together.

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Chop the tomato into wedges, about 8 of them, then slice in half. Dice the celery finely into cubes, mix it with the frozen corn and tomato.

Turn the heat on medium high (6 or 5-6) and add the olive oil, carrot, shiitake mushroom and small pinch of salt. Saute for about 5 minutes, then add the zucchini and purple cabbage. Saute for another 3 minutes, add the tomato, celery and corn and saute another 2 minutes.

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Then, add tempeh and sauce. At the same time, open the can of beans, drain out all the liquid, give it a quick rinse and drain, then add the beans.

Continue stirring and cooking for final 12 minutes.

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Tomato Veggie Stir Fry with Tempeh and Beans
Serves: 4
 

Ingredients
  • 1 tablespoon extra light olive oil
  • 8-10 dried shiitake mushrooms, soaked 4-8 hours
  • 1 medium carrot
  • 2 cloves garlic
  • A small pinch Himalayan/sea salt
  • 1 cup red cabbage
  • ½ medium zucchini
  • 1 Roma tomato
  • 2 stalks celery
  • ½ cup frozen corn
  • 2 tablespoons tomato paste
  • 1 tablespoon sesame oil
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon white wine/white cooking wine
  • 1 tablespoon white grape juice
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon juice
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon curry powder
  • ⅛ teaspoon Himalayan/sea salt
  • A few sprinkles ground pepper
  • A pinch of red pepper flakes
  • ½ block tempeh
  • A few sprinkles black and white sesame seeds
  • 1 can cannellini beans

Instructions
  1. Be sure to soak the shiitake mushrooms in water for at least 4-8 hours before cooking. Then, wash all the shiitake mushrooms with fresh water and drain any water completely.
  2. Mix together the tomato paste, sesame oil, low sodium soy sauce, white wine/white cooking wine, white grape juice (for added sweetness, you can omit if you want, or replace with water), chili powder, onion powder, garlic powder, lemon juice, cumin, cayenne pepper, curry powder, salt, ground pepper, and red pepper flakes. Mix it together very well.
  3. Dice the tempeh into cubes and soak them in the marinade sauce, then add the few sprinkles of sesame seeds and give it a brief stir. Let it sit for about an hour or two.
  4. Slice the shiitake mushrooms into thin pieces. Chop the carrot into small matchsticks and toss the mushroom and carrot in the frying pan.
  5. Slice the zucchini into very thin circles, shred the purple cabbage into small pieces and put them together.
  6. Chop the tomato into wedges, about 8 of them, then slice in half. Dice the celery finely into cubes, mix it with the frozen corn and tomato.
  7. Turn the heat on medium high (6 or 5-6) and add the olive oil, carrot, shiitake mushroom and small pinch of salt. Saute for about 5 minutes, then add the zucchini and purple cabbage. Saute for another 3 minutes, add the tomato, celery and corn and saute another 2 minutes.
  8. Then, add tempeh and sauce. At the same time, open the can of beans, drain out all the liquid, give it a quick rinse and drain, then add the beans.
  9. Continue stirring and cooking for final 12 minutes.


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