This easy eggplant stir fry can quickly become your go-to meal vegan meal when you’re strapped for time. It’s really satisfying and warming, perfect for the colder months.

Ingredients:

For the Stir Fry

• 1 block Tempeh diced into small pieces
• 1 medium sized eggplant, diced into small pieces
• 2 cloves of garlic, minced
• 1 medium sweet onion, diced into small pieces
• 1 head of broccoli, broken into smaller pieces
• 2 cups mushrooms, sliced into small pieces
• 2 tablespoons coconut oil, for sautéing

For the Spicy Peanut Sauce

• 2 tablespoons organic peanut butter
• 2 tablespoons apple cider vinegar
• 2 tablespoons tamari (wheat-free soy sauce)
• 4 tablespoons extra virgin olive oil
• 1 clove of garlic
• 1/2-inch piece of ginger
• 1/8 teaspoon cayenne pepper
• optional sides: organic brown rice or organic quinoa to increase the protein

Method:

1. For the stir fry: Heat a large skillet over medium heat and add in the sesame oil. Start off by sautéing the garlic, onions, mushrooms, and cabbage until they begin to soften, about 5-7 minutes. Add in tempeh and the rest of the vegetables. Cook for another 5 minutes, stirring occasionally. Cover, turn off the heat, and let sit while you make the sauce.

2. For the peanut sauce: Add all ingredients into a High Speed blender and blend until smooth. Pour over the veggie and tempeh mixture. Enjoy!