Recipe: Hoisin Vegetables and Tempeh

Hoisin Vegetables and Tempeh

This recipe is quick and easy for those days when you “just don’t have time” to cook.  In a matter of about 15-20 minutes with prep time you can have a healthy and nutritious dinner on the table that the whole family will enjoy. If you enjoy a little heat add the chilies or chili flakes. This dish is great as leftovers and works really well in a wrap for lunches.

Serves 4


  • 1 tablespoon olive oil
  • 2 bell peppers, sliced
  • 1 medium onion, thinly sliced
  • 2 cups shredded purple or green cabbage
  • 2-3 Thai chilies or 1/4-2 tsp chili flakes (optional)
  • 2 garlic cloves, minced
  • 8 oz tempeh, diced
  • 3 T reduced sodium soy sauce
  • 1 t sesame oil
  • 1.5 T hoisin sauce (found in the International foods section of most grocery stores)
  • 1/2 t black pepper

Heat the oil in wok over medium-high heat.
Add the onion, cabbage and bell pepper and immediately toss with the oil to coat.  Cook for 5 minutes then stir in the chilies, garlic and tempeh.
Add  the soy sauce, sesame oil, hoisin and black pepper.  Toss to coat. Cook for 5-7 minutes or until veggies are tender.
Serve with quinoa, rice or noodles.

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