Teriyaki Tempeh Stir-Fry (Vegan)

    This dish came about due to an assignment given to me for a Food Science class.  The assignment was to learn something about a food or ingredient that you have never worked with before, so I chose Tempeh.  I discovered there are many kinds of tempeh, though I chose "Whole Grain" for this recipe.  To make this dish, you will need:

• 1 Cup (dry) Long Grain Brown Rice
• 8 Tbsp. Teriyaki Sauce
• 2 Tbsp. Honey
• 2 Cloves Garlic
• 3 Tbsp Olive Oil
• 3 Tbsp. Soy Sauce
• 1/2 Sweet Onion
• 1 Cup Broccoli
• 1 Orange Pepper
• 1 Yellow Pepper 
• 1 Cup Mushrooms

    Start out by cutting the tempeh and putting in a bag to marinate with 5 Tbsp Teriyaki and honey.  Then bring the rice to a boil, adding a teaspoon of salt, then turn the heat down to a simmer and cover it.  While the rice is cooking, wash and cut the produce.  Brown the garlic slightly with the olive oil and onions in a sauté pan on medium heat. Add in the broccoli, then after about 3 minutes, add in the rest of the produce and 3 Tbsp. Teriyaki sauce and the soy sauce.  Let the produce cook for about 5-8 minutes, or until they have the desired tenderness.  Then take the veggies out of the sauté pan, placing them in a bowl.  Using the same sauté pan, place the tempeh in with the marinade.  Let it sit on each side for about 2-3 minutes or until crispy brown.  Once done, place the rice at the bottom, then the veggies, then top the dish with the tempeh and serve. 

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