Vegan Pickled Pepper and Tempeh Stir-Fry

This vegan stir-fry is packed with protein from tempeh and flavored with Mama Lil's Pickled Peppers. Serve over rice for a complete meal. 


  • 8 oz tempeh, sliced 
  • 2 tbsp soy sauce 
  • 1 tbsp cornstarch 
  • 1 tbsp olive oil 
  • 1 onion, sliced 
  • 2 bell peppers, sliced 
  • 1 cup broccoli (optional)
  • 1/2 cup Mama Lil's Pickled Peppers, chopped 
  • 2 garlic cloves, minced 
  • 1 tsp ginger, minced 
  • Salt and pepper 
  • Cooked rice, for serving 


  1. In a small bowl, whisk together the soy sauce and cornstarch. Add the sliced tempeh and toss to coat. 
  2. Heat the olive oil in a large skillet over medium-high heat. Add the tempeh and cook for 3-4 minutes, until browned on all sides. 
  3. Add the onion and bell peppers to the skillet and cook for an additional 5 minutes. 
  4. Stir in the Mama Lil's Pickled Peppers, garlic, ginger, salt, and pepper. Cook for another 2-3 minutes, until heated through. 
  5. Serve the stir-fry over cooked rice.


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