Nutrition Facts
(per serving)

The original beef was replaced with crumbled tempeh to make it vegetarian. Vegetable oil was reduced and replaced with a small amount of sesame oil for flavor while maintaining a healthier fat profile. Additionally, the portion of cabbage was increased to boost fiber and nutrients.
  • ~160 Calories saved
  • ~16g Fat saved
  • ~6g Carbs saved

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Original Recipe:

https://www.allrecipes.com/recipe/50233/black-pepper-beef-and-cabbage-stir-fry/?print

Disclaimer: This recipe is generated by an AI model and may not be perfect. Please review the recipe and make any necessary adjustments.

Vegetarian Black Pepper Tempeh and Cabbage Stir Fry

vegetarian

Vegetarian Black Pepper Tempeh and Cabbage Stir Fry

Ingredients

  • 1 tablespoon sesame oil (15 mL)
  • 4 cloves garlic, chopped
  • ½ pound (225 g) crumbled tempeh
  • 1 small head of cabbage, shredded
  • 1 red bell pepper, cut into strips
  • 2 tablespoons soy sauce (30 mL)
  • 1 teaspoon cornstarch
  • ½ cup (120 mL) cold water
  • 1 teaspoon ground black pepper, or to taste
  • 1 pinch salt, to taste

Directions

  1. Gather ingredients.
  2. Heat a wok or large skillet over medium-high heat, and add sesame oil. Sauté garlic for about 5 seconds, then add crumbled tempeh. Stir-fry until tempeh is heated through and slightly golden, about 5 to 7 minutes.
  3. Stir in cabbage and pepper, and cook until vegetables are tender and tempeh is fully heated.
  4. Stir in soy sauce.
  5. Mix together cornstarch and water, and stir in. Season with pepper; add salt to taste. Cook, stirring, until sauce has thickened.
  6. Serve hot and enjoy!

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