Almond Butter Tempeh Stir-Fry

Almond Butter Tempeh Stir-Fry

This tasty vegan stir-fry is packed with plant-based protein which supplies the body with essential amino acids needed to build and repair the body. Protein also helps keep you more satisfied after eating and helps balance blood sugar levels.

Serves: 3–4



Almond Butter Tempeh Stir-Fry

By: Lisa Guy

This tasty vegan stir-fry is packed with plant-based protein which supplies the body with essential amino acids needed to build and repair the body.


Prep time

Cook time



  • Marinade:
  • ¼ cup almond butter
  • 1 tbsp sesame oil
  • ¼ cup coconut aminos or tamari
  • 1 heaped tsp 100 per cent maple syrup
  • 1 tbsp grated ginger (or ½ heap tsp ground ginger)
  • Juice ½ lime
  • ¼ cup water or coconut milk
  • 200g tempeh, cut into small dices
  • To Serve:
  • Sesame oil
  • 1 small onion, finely chopped
  • Small head of broccoli, cut into small florets
  • 1 large carrot, diced
  • Large handful kale, ribs removed & thinly sliced
  • Handful toasted cashews, roughly chopped
  • Cooked greens, to serve


  • Preheat oven to 200°C and line baking tray with baking paper.
  • To make cauliflower rice, place cauliflower pieces in food processor and pulse until consistency of rice.
  • Cover tray with cauliflower rice and season with sea salt. Place in oven for 20 mins and toss after 10 mins.
  • In medium bowl, combine all marinade ingredients and mix well. Add tempeh and place in fridge covered for 1 hr or overnight.
  • Heat sesame oil in medium frying pan over medium heat. Add onion and cook for 3 mins, then add broccoli, carrot and kale and cook for further 4 mins.
  • Add tempeh and cook until tempeh is heated through.
  • Serve stir-fry with cauliflower rice, topped with fresh herbs and cashews. Keep any leftover marinade to drizzle over stir fry. Delicious served with steamed greens.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

You May Also Like

Wellbeing & Eatwell Cover Image 1001x667 (31)

Roast Parsnip & Veggie Hummus Tart

Wellbeing & Eatwell Cover Image 1001x667 (30)

Roasted Beetroot & Feta Pasta

Wellbeing & Eatwell Cover Image 1001x667 (29)

Cinnamon Scrolls with Vanilla Icing

Wellbeing & Eatwell Cover Image 1001x667 (28)

Miso-Glazed Salmon with Soba Noodles