Fast, Filling, and Full of Texture
This spelt stir-fry with tempeh and cashews delivers balance and bite. Spelt adds chew and substance. Tempeh gives protein and depth. Cashews bring crunch and mild sweetness. The first forkful feels satisfying and fresh.
Simple Cooking, Big Reward
The method stays quick and clear. Everything cooks in one pan. Ingredients stay easy to find. The dish works well for busy evenings. It suits both lunch and dinner.
Spelt Stir-Fry with Tempeh and Cashews
Description
A plant-based stir-fry made with cooked spelt, golden tempeh, crisp vegetables, and toasted cashews. Quick to cook, full of texture, and well suited for simple weeknight meals or meal prep.
Ingredients
Instructions
- Heat vegetable oil in a large frying pan or wok over medium heat.
- Add tempeh and cook for 6–8 minutes until golden. Remove and set aside.
- Add sesame oil to the pan.
- Add garlic and ginger, then cook for 30 seconds.
- Add pepper, carrot, and broccoli. Stir-fry for 4–5 minutes.
- Return tempeh to the pan.
- Add cooked spelt and stir well.
- Mix soy sauce, rice vinegar, and maple syrup in a small bowl.
- Pour sauce into the pan and toss to coat evenly.
- Stir in cashews and cook for 2 minutes. Garnish and serve.
- Note: Keep heat medium-high to avoid soggy vegetables.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 4g20%
- Sodium 820mg35%
- Potassium 680mg20%
- Total Carbohydrate 48g16%
- Dietary Fiber 9g36%
- Sugars 8g
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Use cooled spelt to prevent sticking.
- Tempeh browns best in a dry, hot pan.
Optional Substitutions & Storage
- Swap cashews for peanuts or almonds.
- Replace tempeh with tofu if needed.
- Store leftovers in the fridge for 2 days.
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