Tempeh Stir-fry

Name: Tempeh Stir-fry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 30 milliliters peeled, julienned burdock root; 237 milliliters thinly sliced cabbage; 2 larges carrots, thinly sliced; 1 teaspoon curry powder; 1 Tbsp extra virgin coconut oil; 1 teaspoon fennel seeds; 5 slices thin slices ginger; 59 milliliters frozen petite peas or green beans; 170 grams Kamut® pasta spirals, or other whole grain pasta spirals; 2 servings Salt to taste; 59 milliliters arame seaweed, rinsed and drained; 2 servings Tamari to taste; 227 grams package tempeh, cut into bite-size cubes; 1 small yellow onion, halved and thinly sliced

Tempeh Stir-fry is a dairy free main course. This recipe makes 2 servings with 882 calories, 41g of protein, and 23g of fat each. This recipe covers 44% of your daily requirements of vitamins and minerals. If you have onion, cabbage, salt, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.