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Tempeh and Spinach Stir Fry with Potato

Tempeh and Spinach Stir Fry with Potato

I have a great recipe for all of you today. 

Low calorie, high protein, a bunch of fiber and many antioxidants! 

This dish is great as a post workout meal or as a comfort food since it's so nourishing and delicious. It is easy to make and a good option to take with you on the road.

As you know I like flavourful meals that are not complicated to make and are easy to integrate to any kind of lifestyle. This stir fry is exactly that! 

I needed a meal packed with protein that I could make in less than half an hour, I found potatoes and tempeh in my kitchen and I added some onions and spinach for flavour and colour.

To get the massive pump of proteins I was after I used tempeh, which is not only an excellent source of protein but it also comes with many vitamins, minerals and a lot of probiotics. It's originally made out of fermented soy beans but nowadays you can find many different kinds of tempeh made out of almost any kind of beans.

To make it nourishing and filling the potatoes came to the rescue, this is one of those veggies worth having handy at all time, you can use them in so many ways and you can be sure you'll be getting good quality carbs and a lot of nutrients from them.

For the longest time I avoided potatoes like the plague. When I was younger I refused to cook potatoes because I was just too lazy to peel them, til this day it is definitely a bit of a burden and I am not sure why.

Fortunately, along my journey I found out that the skin is actually where most of the nutrients are kept. Potato skin is loaded with vitamins and minerals, antioxidants, fiber and even some protein. I found this to be a valuable piece of information. 

No more peeling potatoes! 

And, of course, more nutrients and all that.

But why stop with potatoes? This applies to so many other vegetables and fruits such as cucumber, carrots, zucchini, apples, and many many more. Even citrus fruits like oranges and lemons go into this category 

You might be thinking "there's no way I'd bite into an unpeeled orange!", can't blame you, I wouldn't either. Instead, I grate the peel and utilise the zest on salads and sparkling water so it doesn't go to waste. 

Whenever you are using the skin of any vegetable or fruit, you want to always consider pesticides, pathogens and wax, these things you do want to avoid like the plague. For this reason make sure you wash your produce thoroughly, and if possible buy organic and unwaxed fruits and veggies. 

That's what I call a love-hate relationship turned into a love-love story! I don't see potatoes as a hassle to cook, I get more benefits from eating them unpeeled and I reduce my waste in the kitchen.

Ingredients
6
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Coconut, Tempeh

Ingredients

  • 12 cup coconut milk
  • 1 medium onion (thinly sliced)
  • 20 oz potato (chopped into cubes)
  • 1 tsp sea salt
  • 10 oz spinach (washed and chopped)
  • 1 tbsp sunflower oil
  • 10 oz tempeh (chopped into cubes)

Directions

  1. Heat water in a pot and boil the potato cubes for 5 minutes or until soft. Have this ready before you start cooking the other ingredients.
  2. In a big frying pan, heat up oil and fry the onion for 2-3 minutes, stir occasionally so it doesn't stick to the pan.
  3. Add the cooked potato and the tempeh, fry for about 5 minutes, stir occasionally so it doesn't stick to the pan.
  4. Lastly, add the coconut milk and spinach, let it simmer for 2 minutes stirring occasionally. Season with salt.
  5. Adjust the taste and serve the stir fry in bowl or on a plate. Enjoy!

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