Made for Coombs Family Farms by Leslie Cerier
Quick, easy, rich and flavorful, feel free to change the vegetables with the seasons. Here I used a colorful combination of cauliflower, broccoli, celery and carrots with tempeh. You can use extra virgin coconut oil, extra virgin olive oil, or sesame oil for this delicious vegan and gluten-free dish. Serve over a bed of rice, quinoa or noodles for a fun meal.
4 cloves organic garlic, sliced
2 tablespoons organic grated ginger
2 tablespoons organic extra virgin coconut oil
2 tablespoons organic maple syrup
2 tablespoons organic tamari
¼ cup water
8 ounces organic soy tempeh, sliced into bite-size pieces
2 cups organic coarsely chopped cauliflower florets
2 cups organic coarsely chopped broccoli
1 cup organic julienne carrots
1 cup organic celery diagonally sliced
Warm a wok over medium-high heat. Add the oil, garlic, ginger, maple syrup, and tamari. Stir-fry 1-2 minutes to flavor the wok with the ginger and garlic.
Add and stir-fry the tempeh for 2-3 minutes. Add water when the wok dries out.
Add and stir-fry cauliflower, broccoli, carrots and celery for 3-5 minutes, or until the vegetables turn bright peak colors. Taste and add more tamari for a saltier flavor, or more maple syrup for a sweeter flavor, if desired.