Tempeh Stir-Fry with Noodles and Roasted Veggies
Ingredients
- Tempeh
- 10 brussels sprouts
- 6 baby bell peppers
- 1 pound spaghetti or fettuccine
- 3 garlic cloves
- 1-inch piece of ginger
- 1 teaspoon toasted sesame oil
- 1 cup orange juice
- 1/8 cup soy sauce
- 2 teaspoons agave or sweetener of choice
- 1 teaspoon cornstarch
- 1/4 cup water
- Fresh spinach or arugula
- Water for boiling
Preparation
Cube tempeh and boil in water for 10 minutes
On a lightly oiled sheet pan, place 10 brussels sprouts cut side down and 6 whole baby bell peppers, roast at 425 degrees Fahrenheit for 20 minutes, turning halfway
Cook 1 pound of spaghetti or fettuccine according to package instructions and reserve for the last step
Meanwhile, for the sauce, chop 3 garlic cloves and a 1-inch piece of fresh ginger and sauté in 1 teaspoon toasted sesame oil until fragrant and toasty, then add 1 cup of orange juice, 1/8 cup of soy sauce, and 2 teaspoons of agave or sweetener of choice, and bring to a boil
In a cup, make a slurry by mixing 1 teaspoon cornstarch and 1/4 cup of water, add to the boiling mixture and it will thicken quickly
Add tempeh to the sauce and coat well, then toss with the spaghetti noodles
Finish by adding a handful of fresh spinach or arugula to each bowl when plating to barely wilt and top with roasted brussels sprouts and de-stemmed baby bell peppers
