Island Inspired Teriyaki Stir-Fry

Vegan-Gluten Free


  • 4-6 teaspoons water, divided
  • 1 cup sliced carrot
  • 1-2 pinches sea salt
  • 1 bunch asparagus( cut in 2” pieces)
  • 1 ½ cup red and yellow sliced
  • 1 cup marinated tempeh
  • ¾ cup roughly chopped raw cashews
  • Sesame seeds, for garnish
  • ¾ cup Keli’s Pineapple Hawaiian Luau Teriyaki


  • In a saute’ pan over high heat, add 2-3 teaspoons of the water, carrot, and sea salt. Reduce heat to medium-high, cover, and let the carrot steam for a few minutes. Remove the cover, return heat to high, and add the asparagus. Toss through to let sear slightly, then add remaining 2-3 teaspoons water, and bell pepper. Toss through, cover, reduce heat slightly, and cook for 2-3 minutes, till asparagus is bright green. Do not over cook
  • Add Pineapple Teriyaki sauce to the vegetable mixture, and the tofu or tempeh, if using. Toss to coat, and let the sauce come to a slow boil and thickened, add the cashews and toss to combine.
  • Remove from heat, serve immediately over brown rice, quinoa, or soba noodles. Serves: 3-4