Mongolian Tempeh Stir-Fry

As part of my mission to turn old favorites into plant-based recipes, I discovered gluten-free tempeh* is a perfect stand-in for steak in a stir fry. The fermented soy in the tempeh will soak up loads of flavor from the sauce, and sauteeing your tempeh for a few minutes helps bring out the flavor (uncooked tempeh may be a bit weird, flavor-wise, for some people, but once it’s cooked, it is amazing!).

If you saw my recipe for Egg Foo Yung, you’ll recall that one suggestion I made is using the stem of broccoli to make the vegetable filling. This recipe uses broccoli florets, so maybe serve the two dishes in the same week (that’s how I did it!). Also, if you have leftover green onions, they can be put to use here as well.

*: Make sure your tempeh is gluten free as not all brands / flavors are.

Egg Foo Yung

Confession: when I was growing up, I was wary of Egg Foo Yung. I wasn’t 100% certain what it was, and, frankly, when I looked at it, it seemed like something I wouldn’t like.

Ah, the mistakes of youth! Egg Foo Yung is, basically, an omelette. A simple, vegetable-filled, delicious, customizable omelette. For a gluten-free, mostly plant-based athlete, it’s also a great way to get lots of protein after a long run. I have a habit of making breakfast-for-dinner meals on Saturday nights since my body is craving loads of protein, and this gives me that plus lots of veggies.