Tempeh Udon Noodle and Vegetable Bowl
Ingredients
Vegetables
- 1/2 head broccoli florets
- 5 cremini mushrooms, sliced
Vegetable coating
- 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
- tempeh, pre-cut slices
Tempeh sauce
- 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
Noodles
- udon noodles
Garnish
- fresh cilantro leaves
- green onions, sliced
- sesame seeds
Preparation
Mix salt, pepper, olive oil or avocado oil, roasted garlic paste, and onion powder in a medium bowl
Toss broccoli florets and sliced mushrooms in the coating mixture until coated
Lightly panfry the coated vegetables
Add maple syrup and soy sauce to the pan, sauté tempeh until the sauce becomes thick and glossy, then remove tempeh
Cook udon noodles according to package instructions
Mix white miso paste, soy sauce, onion powder, garlic paste, toasted sesame oil, sambal oelek, coconut sugar, and rice vinegar in a bowl
Place cooked noodles in a deep pan, pour sauce over, and gently mix until evenly coated and warm
Fold in the pan-fried vegetables
Scoop the mixture into a bowl, arrange tempeh on top, add extra broccoli to the side, and sprinkle with cilantro leaves, green onions, and sesame seeds
