Udon Noodle and Veggie Bowl
Ingredients
Vegetables
- 1/2 head broccoli florets
- 5 cremini mushrooms, sliced
Veggie seasoning
- 1/2 teaspoon salt
- pepper to taste
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon roasted garlic paste
- 1/2 teaspoon onion powder
Tempeh
- tempeh (pre-cut slices)
Tempeh marinade
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
Noodles
- udon noodles
Sauce
- 1/2 teaspoon white miso paste
- 2 tablespoons soy sauce
- 1/2 teaspoon onion powder
- 1 tablespoon garlic paste
- 1 teaspoon toasted sesame oil
- 2 tablespoons sambal oelek
- 1 teaspoon coconut sugar
- 1.5 teaspoons rice vinegar
Garnishes
- cilantro leaves
- green onions
- sesame seeds
Preparation
In a medium bowl, mix the veggie seasoning ingredients and toss the vegetables to coat.
Lightly panfry the coated vegetables.
Using the same pan, add the tempeh marinade ingredients, then add the tempeh and sauté until the sauce thickens and becomes glossy, then remove.
Cook the udon noodles according to the package instructions.
In a bowl, mix the sauce ingredients together.
Place the cooked noodles in a deep pan, pour the sauce over them, and gently mix until evenly coated and warm.
Fold in the panfried vegetables.
Scoop the mixture into bowls, arrange the tempeh on top, add extra broccoli to the side if desired, and sprinkle with cilantro leaves, green onions, and sesame seeds.
Notes
Use pre-cut slices of tempeh for convenience.
