Vegan Stirfry 

Today’s lunch comprised of a quick and easy Stirfry! It was light and refreshing and adding the marinated tempeh was jammed with plant based protein! This is low fod map too so doesn’t contain any foods that cause Irritation to the gut 🙌🏼

Bean Sprouts is a storehouse of nutrients. Bean sprouts contain vitamins B, C, B1, B6, K and A. In addition, sprouts are also a source of food rich in iron, magnesium, phosphorus, calcium, potassium, and manganese, and omega 3 fatty acids. Sprouts are a good source of enzymes and is needed by the body. This enzyme can increase the body’s energy and make us feel fit and healthy. Sprouts contain much oxygen. It can increase blood flow in the body, kills bacteria, boost the immune system, and others. – See more at:


4 slices of tempeh marinated in balsamic vinegar and organic date syrup for about an hour beforehand 

1 sheet of Shredded nori seaweed 

Fresh garden peas


Cup of Green Cabbage  

Sprinkle of Sesame seeds

1/2 Red pepper 

A few Ginger slices 

1/2 Yellow pepper 

Cup of Bean sprouts

1/2 cup of Shredded red cabbage 

Generous drizzle of tamari sauce or gluten free soy sauce (normal soy if you’re not a coeliac)

– chop ingredients and toss on the wok on high heat for about 7 minutes –  then garnish with coriander 🙌🏼🌿 

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