Combine vinegar, soy sauce, and garlic in a bowl. Cut tempeh into 1-inch cubes and stir into soy sauce mixture. Set aside to marinate for at least 5 minutes.
Meanwhile, heat 2 tablespoons of the oil in a wok or large skillet over medium-high heat. Add onion and cabbage and cook, stirring frequently, for 4 minutes. Add carrot and pepper and cook, stirring frequently, for 3 minutes.
Stir in tempeh and sauce mixture. Add grapes, beans, and spinach and cook, stirring frequently, for 3 minutes, or until heated through.
If using noodles or rice, spoon into four bowls. Spoon vegetables over and garnish each bowl with 1 tablespoon pistachios (if using).
Makes 4 Servings
2 tablespoons balsamic vinegar
2 tablespoons soy sauce or tamari
2 cloves garlic, minced
1 (8.5-ounce) package tempeh, thawed if frozen
3 tablespoons extra-virgin avocado oil, divided
1 medium onion, chopped
¼ head red cabbage, cored and chopped
1 medium carrot, chopped
½ red bell pepper, thinly sliced
1 cup halved red or green seedless grapes or grape tomatoes
2 cups cooked or 1 (15-ounce) can white beans, rinsed and drained
1 lightly packed cup baby or chopped, fresh spinach
4 servings cooked noodles or rice (optional), for serving
¼ cup chopped pistachios
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.