Sugar Snap Pea, Carrot and Tempeh Stir Fry

I tore this recipe out of an old Vegetarian Times magazine recently, and was attracted to its simple ingredient list, use of tempeh (which I haven’t cooked in a while), and DIY sauce. Every time I make my own sauce, I wonder why on earth I buy the bottled stuff! Sure convenience is a main attraction, but nothing beats the taste of freshly whisked sauce. This recipe has ingredients to make a Miso-Almond sauce, but because I didn’t have almond butter on hand, I used peanut butter instead. And a ton of minced ginger. Check this out:

minced ginger

Who am I?! I used to hate ginger, but I’ve been trying to incorporate more fresh ginger into my life since we indulged in the most fresh ginger ever on our honeymoon at a ginger farm.

The recipe is in the April/May issue of Vegetarian Times, but I have no idea why they’re not putting all of their recipes online. So, this blogger snapped a photo of the recipe and you can read it enough to know what to do. The ingredients are below.

1 cup quinoa

3 Tbsp almond butter

2 Tbsp lemon juice

1 Tbsp yellow miso

1 Tbsp grated fresh ginger

1 clove garlic, minced

1 Tbsp peanut or canola oil

1 8oz package plain tempeh, cubed

4 carrots, halved and sliced into half moons (I used 7 carrots)

1 lb sugar snap peas

If you’re interested in just making the sauce to add to any stir fry recipe, whisk together the almond (or peanut) butter, lemon juice, miso, ginger, and garlic with 1/3 cup of hot water.

Aside from my nut-butter swap, I followed the recipe perfectly and had dinner on the table in 30 minutes.

sugar snap pea stir fry

The slightly creamy sauce had a peppery kick from the ginger and smooth, nutty taste. I did add a pinch of sea salt at the end of cooking, but then, I love salt.

sugar snap pea tempeh stir fry

While this dish photographs better with a drizzle of sauce after plating the veggies, I’d recommend adding the sauce in the last minute of stir frying the veggie/tempeh mix. It helps to coat the vegetables better, but just doesn’t take a pretty picture.

Now please, Vegetarian Times, put all of your recipes online!


  1. Posted June 5, 2012 at 9:24 pm | Permalink

    Those sugar snap peas look so appealing! Whenever I buy them, I eat them up raw before I can cook with them. Must buy extra 🙂

  2. Posted June 6, 2012 at 8:45 pm | Permalink

    I made this recipe too, but I made so many substitutions that it barely resembled the original. 😉 And I agree–I’m very annoyed that VT is now embargoing their current issue on the web. I like to link to their recipes and it bums me out that I can’t!

  3. Janel
    Posted June 6, 2012 at 9:07 pm | Permalink

    Love it – another recipe we’ve both made 🙂 VT should really smarten up. It’d benefit them to allow people to link to their recipes! Ah well.

  4. Posted June 6, 2012 at 11:01 pm | Permalink

    This recipe looks fabulous!!
    It’s a bummer when they don’t always have all the recipes online. But I definitely need to make this.

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