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Mushroom Tempeh Stir-Fry with Tri-Colored Quinoa: A Nutrient-Packed Plant-Based Meal

One of our favorites here for dinner at Sunshine Paradise Retreat!


Health Benefits and History of this Dish


Tempeh is an Indonesian soybean cake that has been a staple in Indonesian cuisine for centuries. Its popularity has spread to other parts of the world, especially among vegetarians and vegans as it is an excellent source of protein. Tempeh is made by fermenting cooked soybeans with a specific type of mold that binds them together into a cake-like form. This fermentation process enhances its nutritional value by increasing the availability of nutrients like iron, calcium, and B vitamins.

Mushrooms have also been a part of human diet for thousands of years and were used medicinally by the ancient Egyptians and Chinese. They are rich in antioxidants, vitamins, and minerals, and have been shown to have anti-inflammatory and immune-boosting properties.

Ginger and garlic have been used in cooking and as traditional medicines for centuries. Ginger is known for its anti-inflammatory and anti-nausea properties, while garlic has been shown to have antibacterial and antiviral properties.

Soy sauce is a traditional Asian condiment made from fermented soybeans, roasted grain, water, and salt. It is rich in umami flavor and contains amino acids that are essential for human health.

The tri-colored quinoa on the side is a great source of plant-based protein and is rich in fiber, vitamins, and minerals. Quinoa has been a staple in the Andean region of South America for over 5,000 years and is considered a superfood.

Overall, this dish is a nutritious and delicious combination of plant-based ingredients that can help support a healthy diet and lifestyle.


Ingredients:

  • 1 block of organic tempeh, sliced

  • 1 cup of organic mushrooms, sliced

  • 1 tbsp of organic ginger, grated

  • 3 cloves of organic garlic, minced

  • 2 tbsp of organic soy sauce

  • 2 tbsp of organic olive oil

  • 1 cup of tri-colored quinoa

  • 2 cups of water

  • Salt and pepper to taste

Directions:

  1. In a pan, heat the olive oil over medium-high heat.

  2. Add the sliced tempeh and cook for 3-4 minutes on each side or until browned.

  3. Remove the tempeh from the pan and set it aside.

  4. In the same pan, add the sliced mushrooms, grated ginger, and minced garlic. Saute for 2-3 minutes until fragrant.

  5. Add the soy sauce to the pan and stir to combine.

  6. Return the tempeh to the pan and toss to coat with the mushroom and ginger sauce.

  7. In a separate pot, add the quinoa, water, and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes or until the water has been absorbed and the quinoa is tender.

  8. Serve the tempeh and mushroom mixture over the cooked quinoa.

Enjoy this delicious and healthy organic meal!



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