Vegan Peanut Stirfry - Chi Living

Vegan Peanut Stirfry

Blessed with the virtue of great biological functions, sweet potatoes and kale will give you energy for miles. Loaded with potassium and vitamins A and C, kale and sweet potatoes are a great complement to protein-packed tempeh.

Ingredients Amount
Sweet potatoes 2 Lg.
Yellow onion 1/2
Kale 1 bunch
Garlic 2 cloves
Tempeh 10 oz.
Chili paste 3 Tsp
Freshly grated ginger 1 Tbsp
Tamari or soy sauce 2 Tsp
Peanut sauce 1 Cup


Cut bite-size pieces of sweet potato and add to boiling water. Boil for about 8 minutes, or until medium soft. Drain water and set aside.

Put the olive oil in a large frying pan over medium-high heat. When the oil is hot (but not smoking), add the garlic and onions. Once the onions are slightly brown, add the tempeh and fry for 5 minutes, or until golden underneath. Turn tempeh and cook the other side for another 5 minutes, or until golden. Add tamari, chili paste and ginger. Add kale and let cook down for 3-5 minutes. Once kale is cooked down, add sweet potatoes. Pour the peanut sauce into the pan and simmer for 5 minutes, stirring the tempeh, kale, and sweet potatoes frequently. Serve and enjoy!


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