Tempeh and Vegetables Stir-Fry

Tempeh is made of soybeans that have been fermented and it's a great source of protein, especially for vegetarians and vegans. It is also low FODMAP.

Serves 2-3
Prep time: 5 minutes
Cook time: 10 minutes


  • 1 tablespoon garlic infused oil
  • 1 tablespoon onion infused oil
  • 1 packet (8 oz) tempeh, sliced
  • 1 teaspoon grated ginger
  • 2 tablespoons oyster sauce
  • 1 medium red bell pepper, sliced
  • 2 cups baby spinach
  • 1 teaspoon dried thyme
  • 1 tablespoon tamari sauce
  • cooked rice (optional)


  1. In a large non-stick pan heat the garlic and onion-infused oils on medium-high heat.
  2. Add the sliced tempeh, the oyster sauce, and the ginger and while it is cooking, break off the tempeh into smaller pieces with a wooden spoon.
  3. Saute for about 7-8 minutes until the tempeh is well browned.
  4. Add the sliced bell pepper and stir-fry for 2 minutes until the bell peppers are a bit tender
  5. Turn off the heat.
  6. Add the baby spinach, the thyme, and the tamari and mix it together.
  7. Serve immediately on its own or with rice.

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Nutrition facts

Per Serving

  • calories: 199
  • carbohydrates: 12g
  • fat: 11g
  • fiber: 1.1g
  • potassium: 520mg
  • protein: 15.9g
  • saturated fat: 2g
  • sodium: 528mg
  • sugar: 2.2g

Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.

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