Sweet Tempeh & Bell Pepper Stir-fry Recipe

It's recipe time!

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Tempeh is one of those foods that you either love or hate.  I happen to love it. It's an awesome meat alternative, made from fermented soybeans and then formed into a patty. Tempeh is also a great source of protein and helps to lower cholesterol.

Print & share the full recipe at the bottom of this post.

Since tempeh tends to have a bitter taste, I always cut it into thin cubes and steam for about 20 minutes before marinating.

We're using maple syrup, soy sauce and garlic as a simple and flavorful marinade. Marinate the tempeh covered for at least 30 minutes.

You can also save time by steaming and marinating the night before.

Saute onion & red bell pepper on medium-high heat. Then add in tempeh and cook for an additional 5 minutes. Serve with rice or quinoa. 

Instead of using rice, I served my stir-fry with a cauliflower "rice" for the first time.  I'll post about that experience later this week.

Sweet Tempeh & Red Bell Pepper Stir-Fry

by Brown Vegan

Prep Time: 60 mins

Cook Time: 14 mins

Ingredients (serves 3)

• 8 oz pack of tempeh, cut into small cubes
• 1/3 cup soy sauce
• 1/4 cup maple syrup
• 1 garlic clove, minced
• 1 tsp cooking oil
• 1 small onion, chopped
• 1 red bell pepper, cut into strips

Instructions

Steam tempeh for 20 minutes.

In a medium bowl, mix together soy sauce, maple syrup & garlic.

Add in tempeh and marinate for at least 30 minutes.

In a large pan heat oil on medium-high heat.

Saute onion for 5 minutes, stirring frequently.

Add in bell pepper and cook for 4 more minutes.

Finally add in tempeh with marinade and cook everything together for 5 more minutes, stirring occasionally.

Serve with rice or quinoa

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What's for Dinner? | Vegan Camping Meal

With all the money we saved last month, Eric and I took the boys on their first camping trip.  I was a little nervous about the food (since we usually stay in cabins), so I kept dinner as simple as possible.

What we ate...

Portobello mushroom burgers using a store-bought marinade

Bush's vegetarian baked beans and grilled red bell peppers seasoned with garlic powder & salt (not pictured).

Watermelon & pistachios

Dessert was s'mores with bananas  (it was too dark for a pic but you can see it in the video). Instead of using vegan marshmallows (regular marshmallows aren't vegan because they contain animal bone collagen), I picked up a few bananas from Wal-Mart once we got to the campgrounds. Dessert was a fail! The bananas didn't melt the dark chocolate, so it didn't remind me of s'mores at all. Maybe I should've roasted the bananas longer and used riper ones? Next time I will be sure to pick up vegan marshmallows from Wegmans before we leave.

I made a quick video (below) of all the food and a full camping vlog on my second YouTube channel.

We're heading to Virginia Beach for another camping trip later this month!

Are you going camping this summer?

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Subscribe to my YouTube channel :-) 

BBQ Tacos & Slaw Recipe

I was in the mood for tacos (again) the other day, so I put together some using my super simple BBQ tofu recipe and then made a little slaw to go with it. 

I made the slaw twice....once without vegan mayo (1st picture) and the 2nd time with the mayo (last picture on this post).  If you can't find vegan mayo in your area, you can skip that ingredient and still make a decent slaw topping.

The kids weren't feeling the slaw, so I wouldn't call it the most kid-friendly topping. The adults (me and the hubby) thought it was delicious. The boys ate their tacos with lettuce & tomatoes, so it wasn't a complete loss. :-)

Nom Nom Nom! 

Update me if you try this recipe. :-)

What's on your meal plan for the week?

Purple Slaw topping for BBQ Tacos

by Brown Vegan

Prep Time: 10

Ingredients

• 2 cups of red cabbage, chopped
• 1/2 cup carrots, shredded
• 1/4 cup onion, chopped
• 1/4 cup vegan mayo
• 1/2 tsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

Mix all the ingredients in a medium-sized bowl until well combined.

Refrigerate for about an hour and use on BBQ tacos.

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What We Ate Today #2

Hey! Happy Monday! 

I hope you had an awesome weekend.  We hung out at the park, watched a few movies, ate lots of avocado rolls, and read a little (Dominique Moceanu's autobiography is pretty good).

Last week I posted another video on my YouTube channel (here's the first one) to show what we eat as a family. In the latest video, I show breakfast, lunch, dinner and one snack.

Stay tuned for more videos like this!

All of the recipes from the video are at the end of this post. 

Did you do anything fun this weekend? Let me know in the comments.

Recipes from the video: 

Tempeh Bacon 

Creamy Grits from Vegan Cooking with Love 

Grilled Cheese & Tomato Soup from Chef Robert Martin

Spinach & Lentil Enchiladas

by Recipe from "Gluten-Free Vegan Comfort Food" by Susan O'Brien

Cook Time: 25

Keywords: vegan

Ingredients (Serves 6)

For the Sauce

• ¼ cup onion, chopped
• 1 teaspoon olive oil
• 2 tablespoons chili powder
• 1 teaspoon garlic, minced
• 3 cups marinara sauce
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Filling

• 1 ½ cups lentils, rinsed
• 1 tablespoon olive oil
• ¾ cup onion, chopped
• 2 tablespoons green chiles, chopped
• 1 tablespoon garlic, minced
• ¼ cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 2 cups vegetable broth
• 10 corn or flour tortillas
• ½ cup vegan cheese (optional)

Instructions

Preheat oven at 400 degrees.

To make the sauce, in a saucepan, sauté the onions in olive oil over medium heat for 3-4 minutes. Add the rest of the ingredients, bring to a boil, and then turn off the heat.

For the filling, heat oil on medium-high in a large skillet. Add in onion and sauté for 3-4 minutes. Then add in garlic, stirring occasionally for about a minute. Then add in sun-dried tomatoes, spinach, lentil and broth. Reduce the heat to medium and cook for about 20 minutes.

Line a casserole dish with about a cup of sauce.

In a small skillet heat each tortilla on medium heat for about 45 seconds on each side.

Working on a flat surface, scoop about a tablespoon of the lentil filling into each tortilla and roll up lengthwise.

Arrange each enchilada in the casserole dish and cover with the remaining sauce.

Sprinkle on vegan cheese (if you're using it), cover with foil and bake for about 25 minutes.

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Check out all the previous "What We Ate Today" posts here

30 Minute Meal Idea-Chickpeas & Tomatoes

Hey! I hope you're having a great week. :-)

I had a 1/2 can of diced tomatoes in the fridge that I didn't want to go bad. So I googled "diced tomatoes" and "chickpeas" and came across this simple recipe on Martha Stewart's website.  Thanks, Martha! 

Full recipe is at the bottom of this post

Using onion, garlic, salt and & pepper, it took me less than 30 minutes to get lunch on the table.  Instead of using mint from the original recipe, I chose basil (my fave) and served with rice. 

This meal is great solo, with rice (like I did) or in a wrap.  It's simple and delicious and makes it a perfect last minute lunch or dinner.

If you try this recipe, be sure to let me know what you think.

Chickpeas & Tomatoes

by Brown Vegan

Prep Time: 6

Cook Time: 13

Ingredients (Serves 4)

• 1 teaspoon olive oil (to saute)
• 1 small white onion, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 15 oz can chickpeas, drained and rinsed
• 14 oz diced tomatoes (keep the juice)
• 4 fresh basil leaves, chopped

Instructions

In a medium-sized pot, heat the oil and saute the garlic, onion, salt & pepper on medium heat for about 6 minutes.

Add in chickpeas & tomatoes, cover and reduce the heat a little.

Cook for about 7 minutes or until the sauce is thickened.

Remove from heat and stir in basil leaves and additional salt & pepper, if necessary.

Serve solo or with rice, pasta, or in a wrap.

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