Udon Noodle and Veggie Bowl
Ingredients
- 1/2 head broccoli florets
- 5 cremini mushrooms, sliced
- tempeh, pre-cut slices
- udon noodles
- broccoli florets, for garnish
- fresh cilantro leaves, for garnish
- sliced green onions, for garnish
- sesame seeds, for garnish
Vegetable seasoning
- 1/2 tsp salt
- pepper to taste
- 2 T olive oil or avocado oil
- 1 tsp roasted garlic paste
- 1/2 tsp onion powder
Tempeh glaze
- 1 T maple syrup
- 1 T soy sauce
Sauce
- 1/2 tsp white miso paste
- 2 T soy sauce
- 1/2 tsp onion powder
- 1 T garlic paste
- 1 tsp toasted sesame oil
- 2 T sambal oelek
- 1 tsp coconut sugar
- 1.5 tsp rice vinegar
Preparation
Toss the broccoli florets and sliced mushrooms with the vegetable seasoning
Lightly panfry the coated vegetables until tender
Sauté the tempeh in the same pan with the tempeh glaze until the sauce becomes thick and glossy; remove and set aside
Cook the udon noodles according to package instructions
Mix the sauce ingredients in a bowl
Place the cooked udon noodles in a deep pan, pour the sauce over, and gently mix until evenly coated and warm
Fold in the pan-fried vegetables
Scoop the mixture into a bowl and arrange the tempeh on top
Add extra broccoli florets to the side
Sprinkle with fresh cilantro leaves, sliced green onions, and sesame seeds
Tips
Pre-cut tempeh slices can be used for convenience
