Peanut Sauce, Rice Noodle, Tempeh Bowl


This plant-based, Thai inspired dish is sure to satisfy! My recipe takes just 30 minutes and supports a healthy, vegan, and gluten-free diet. Rice noodles and marinated tempeh simmered in a peanut sauce - YUM! It will leave you feeling full without the additional bloat. It's convenience and quick prep is just an added bonus to the bold flavor combination!


Vegan I Gluten Free


Serves: 1

Time: 30 minutes


Tempeh Marinade

1 serving tempeh, cubed

1 tbsp. tamari sauce

1 tbsp. honey or maple syrup

1/2 tbsp. coconut oil


1 serving rice noodles


Veggies

1 tbsp. coconut oil

2 clove garlic, minced

1 - 2 inch piece ginger, grated

1/2 white onion, sliced

4 - 6 baby Bella mushrooms, sliced

1 large handful greens (spinach, kale, etc.)


Peanut Sauce

1 cup coconut milk

1/4 cup peanut butter

1/2 lime, juiced

1 tbsp. tamari sauce


Garnish

Fresh herbs of choice (Thai basil, cilantro, spring onion)

Peanuts

Sesame Seeds


This plant-based, Thai inspired dish is sure to satisfy! My recipe takes just 30 minutes and supports a  healthy, vegan, and gluten-free diet. Rice noodles and marinated tempeh simmered in a peanut sauce - YUM! It will leave you feeling full without the additional bloat. It's convenience and quick prep is just an added bonus to the bold flavor combination!

Slice the tempeh in 2 inch pieces. Add all the marinade ingredients to a small bowl or Tupperware and stir. Toss the tempeh into the mix and gently stir to evenly coat. Let rest for 15-20 minutes.


Make the rice noodles according to the package. Note: Typically bring water to a boil, cook the noodles for 2 -3 minutes, then immediately strain and place in a bowl of cold water. Set aside.


Prepare and chop the veggies. Heat a large skillet over medium high heat with 1 tbsp. coconut oil. Add the garlic, ginger and onion to the hot pan. Sauté the veggies for 2 -3 minutes, until translucent and fragrant.


Add the remaining veggies to the stir fry. Cook an additional 3 - 4 minutes, until the greens are just wilted.


This plant-based, Thai inspired dish is sure to satisfy! My recipe takes just 30 minutes and supports a  healthy, vegan, and gluten-free diet. Rice noodles and marinated tempeh simmered in a peanut sauce - YUM! It will leave you feeling full without the additional bloat. It's convenience and quick prep is just an added bonus to the bold flavor combination!

Add all of the peanut sauce ingredients to the skillet with the veggies. Stir well and simmer over medium heat for 5 - 7 minutes, until the flavors have combined.


Add the tempeh and rice noodles to the pan and cook 1 - 2 minutes more, until heated through.


Garnish your bowl with fresh herbs, nuts and seeds. Serve warm.


Store leftovers 1 day in the fridge. Add more liquid when re-heating the dish.


Enjoy!


This plant-based, Thai inspired dish is sure to satisfy! My recipe takes just 30 minutes and supports a  healthy, vegan, and gluten-free diet. Rice noodles and marinated tempeh simmered in a peanut sauce - YUM! It will leave you feeling full without the additional bloat. It's convenience and quick prep is just an added bonus to the bold flavor combination!

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