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
Time: 30 minutes
1 serving tempeh, cubed
1 tbsp. tamari sauce
1 tbsp. honey or maple syrup
1/2 tbsp. coconut oil
1 serving rice noodles
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.)
1 cup coconut milk
1/4 cup peanut butter
1/2 lime, juiced
1 tbsp. tamari sauce
Fresh herbs of choice (Thai basil, cilantro, spring onion)
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.
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.
Grab your ingredients and let's make this recipe together, step-by-step, in the video below!