Spelt Stir-Fry with Tempeh and Cashews

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.

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Cuisine: International

Courses: Dinner, Lunch

Difficulty: Beginner

Servings: 2

Estimated Cost: 4.60

Calories: 520

Best Season: Suitable throughout the year

Dietary: Vegan

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

120 g Cooked spelt (cooled)
150 g Tempeh (sliced into strips)
1 tbsp Vegetable oil
1 tsp Sesame oil
1 Red pepper (thinly sliced)
1 Carrot (julienned)
80 g Tenderstem broccoli (chopped)
2 tbsp Soy sauce (low salt)
1 tbsp Rice vinegar
1 tsp Maple syrup
1 clove Garlic (minced)
1 tsp Fresh ginger (grated)
40 g Cashew nuts (unsalted)
Spring onions (sliced, for garnish)

Instructions

1
Heat vegetable oil in a large frying pan or wok over medium heat.
2
Add tempeh and cook for 6–8 minutes until golden. Remove and set aside.
3
Add sesame oil to the pan.
4
Add garlic and ginger, then cook for 30 seconds.
5
Add pepper, carrot, and broccoli. Stir-fry for 4–5 minutes.
6
Return tempeh to the pan.
7
Add cooked spelt and stir well.
8
Mix soy sauce, rice vinegar, and maple syrup in a small bowl.
9
Pour sauce into the pan and toss to coat evenly.
10
Stir in cashews and cook for 2 minutes. Garnish and serve.
11
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.

Keywords: spelt stir-fry, tempeh stir-fry, plant-based dinner, vegan spelt recipe

Tips & Variations

Simple Tweaks

Add chilli flakes for heat. Use tamari instead of soy sauce for deeper flavour. A squeeze of lime lifts the dish before serving.

Serving Ideas

Serve as-is or top with sesame seeds. Pair with pickled vegetables for contrast. A side of miso soup works well.

Conclusion

This spelt stir-fry with tempeh and cashews keeps cooking fast and satisfying. The textures stay bold and balanced. The method fits busy schedules. Add it to your regular plant-based rotation.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-stir-fry-with-tempeh-and-cashews/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!