Tempeh Stir Fry

The vegetables contained in this tempeh stir-fry are all from my garden! I am a vegetarian, so soy products like tempeh are high on my rotation of meals, to ensure that I have an adequate protein intake. Tempeh is also fermented, which means that it can help to support our digestive health!

Serves 2

Ingredients:
I cup organic tempeh, cut into small squares
1 cup green beans
1 cup swiss chard
1 cup zucchini cut into small pieces
1 tomato diced into small squares
½ brown onion
1 clove of garlic
2 tbsp tamari
1 cup brown rice
½ tbsp. olive oil
Pinch of sea salt

Method:
Combine rice, 1 ½ cups of water and salt in a saucepan and bring to a simmer, then cover and cook over a low heat until tender and liquid is absorbed (40-45 minutes). Add olive oil to a pan on a medium-high heat and cook tempeh until golden. Remove from pan and set aside. Fry onions, garlic and chilli. Add in green beans, chard and tomatoes (or whatever veggies you like) then add Tamari to taste. Add the tempeh and veggies on top of the rice.