Meatless Monday- Tempeh Rainbow Stir Fry with Thai Peanut Dressing

IMG_7421-1After a 5 day rest from running, I am starting back again today. Today begins marathon training for London, which is very exciting, and Steve and I have made an agreement that as of today, we are going to cut back on our sugar intake. I have not done a very good job these past few weeks, and if I really want to feel good in my running, I need to be a little better with it.

This weekend I went to a bridal show with my friend Erin, which was SO much fun! It was exciting, and I of course tried SO MANY different cakes and catering options…..even though realistically I knew I was not going to be using them as our wedding is 6 hours north of here….sneaky sneaky Tina! It was nice to have the pressure off though, otherwise it would have been really overwhelming!

 

One of my favorite healthy meals to enjoy regularly is a stir fry; you can throw whatever you like in there, and sauces are relatively simple. I love peanut stir fry dressings, and this one made enough that I have some left for something else in the next few weeks.

Looking forward to seeing what you are bring to the linkup, make sure to check what the other bloggers add to the link up, and of course my lovely cohost Confessions of a Mother Runner!

 

This Tempeh Rainbow Stir Fry with Thai Peanut Dressing from elite runner Tina Muir is a delicious, healthy, meatless monday meal!

Rainbow Stir Fry with Thai Peanut Dressing

Serves 3

Preparation time: 10 minutes

Cooking time: 40 minutes

Ingredients

Peanut Dressing, slightly adapted from All-Recipes

1 tablespoons cornstarch

1/4 cup cold water

1 tbsp honey

1 teaspoon sesame oil

1/2 cup hot water

1 1/2 tbsp oil

1/2 onion, diced

1 package Lightlight Flaxseed Tempeh, cut into 1/4 inch slices

1/2 red bell pepper

1/2 yellow bell pepper

1/4 cup edamame

3 cups spinach

3 carrots, cut into 1/2 inch sticks

1 cup snap peas

1 cup asparagus

2 medium tomatoes, cut into chunks

3 servings soy noodles

1 tsp sesame seeds, toasted

Instructions

Heat 1/2 tbsp oil, and place the tempeh in the pan. Cook for 2-3 minutes, until browned. Flip the tempeh onto a different side, cook for another 2-3 minutes, and flip again. Continue to cook until all sides are browned. Remove from the pan.

Heat 1/2 tbsp oil in a pan, add the onions over a medium high heat. Cook until browned and translucent. Add the carrots and cook covered for 5 minutes. Add the bell peppers, asparagus, and spinach. Cook for 3-4 minutes, and add the tomatoes, edamame, and snap peas. Cook for another 1-2 minutes.

Mix the cornstarch and cold water. In a saucepan, heat the peanut butter, and hot water. Once melted and smooth, remove from heat, and stir in the soy, honey, vinegar, and sesame oil. Stir in the cornstarch mix. Stir into the vegetable mix.

Meanwhile, cook the noodles according to package directions. Drain, and add into the vegetable mix.

Sprinkle with the toasted sesame seeds.

Nutritional Information

429 calories, 17g fat, 390mg sodium, 43g carbohydrates, 13g fiber, 10g sugar, 0mg cholesterol, 20g protein


Are you eating healthy so far in 2015? If you are married, what flavor cake did you chose?

Have a Marvelous Monday!