You can make a pretty tasty and quick stir-fry sauce using ingredients lying around the kitchen. Soy sauce, garlic, orange, and red pepper flakes.

For the tempeh:

1- 8oz package tempeh (cut into cubes)

1/2 orange (cut into little pieces and use the juices too!)

1 tbsp reduced sodium soy sauce

2 cloves garlic

red pepper flakes


For the brown rice:

1 1/2 cups quick-cooking brown rice

1 1/2 cup no sodium added chicken broth (feel free to use water or other broth instead to make it vegan)



2 cups kale

2 cups broccoli


The rice always takes the longest, so I started with that. Combine the servings you’d like and follow instructions according to package. Using chicken broth gives it a nice flavor.

Now cook the broccoli as you’d like. Boil, microwave, bake, etc.

While the rice is cooking/simmering and the broccoli is chillin’, heat up a pan on medium with non-stick cooking spray or favorite cooking oil (sesame would taste good) and add the garlic, soy sauce and oranges. Let heat up a bit and then add tempeh. Cook until slightly browned on each side.

Once the tempeh is done, transfer to a bowl/plate. Sauté the kale in the juices of the tempeh mixture until wilted. I added a few splashes of chicken broth to soften up the kale, you may use water or oil. Once done, add the tempeh back to the pan cook for a bit.

How’s the rice doing? Done? How’s the broccoli doing? Done too? Well what do you know, looks like you’re ready to eat.

Layer rice, broccoli, kale and then tempeh. Sprinkle some extra juices from the orange on top if you want. Enjoy.