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HomeNutritionThai Tempeh Noodle Skillet - Sharon Palmer, The Plant Powered Dietitian

Thai Tempeh Noodle Skillet – Sharon Palmer, The Plant Powered Dietitian

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This flavorful straightforward dish for Thai Tempeh Noodle Skillet calls upon protein-rich tempeh, together with brown rice noodles and a vibrant Thai-inspired dressing, to create the perfect meal in a single. Plus, it’s fully plant-based (vegan) and may be whipped collectively in beneath half-hour. It’s simply made gluten-free, too. The flavorful mixture of bell pepper, mushrooms, tempeh, greens, and brown rice noodles, together with a wealthy sauce of purple curry paste, gentle coconut milk, soy sauce, and peanut butter come collectively fantastically in a recipe that everybody loves.

Whereas I’ve been lucky sufficient to journey to Thailand and study extra about this nation’s lovely, plant-based foodways, I’m not a real knowledgeable on this cultural delicacies. Take a look at the work of Laela Punyaratabandhu, who’s a meals author and cookbook writer, and knowledgeable in Thai food plan patterns. 

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Thai Tempeh Noodle Skillet



  • Writer:
    The Plant-Powered Dietitian

  • Complete Time:
    27 minutes

  • Yield:
    6 servings 1x

  • Food regimen:
    Vegan

Description

Get this scrumptious, savory, vegan noddle skillet—stuffed with rice noodles, tempeh, veggies, and spices—on the desk in beneath half-hour.


Stir-Fried Greens and Tempeh:

  • 1 teaspoon sesame oil
  • 1 purple bell pepper, diced
  • 1 ½ cups sliced mushrooms
  • 8 ounces tempeh, cubed
  • 2 cloves garlic, minced
  • 1 tablespoon minced contemporary ginger
  • 1 bunch greens, chopped (i.e., mustard, spinach, or chard)

Sauce:

Noodles:

Toppings:

  • 3 inexperienced onions, chopped
  • ¼ cup contemporary cilantro, chopped
  • ¼ cup peanuts, chopped


Directions

  1. To make the stir-fried greens and tempeh: Warmth sesame oil in a big skillet or wok and sauté pepper, mushrooms, tempeh, garlic, ginger, and greens for 8 minutes.
  2. Whereas the greens are cooking, make the sauce: Combine collectively coconut milk, Thai purple curry paste, purple chili flakes, soy sauce, peanut butter, agave syrup, and lime juice in a bowl till clean and put aside.
  3. Make the noodles: Deliver the water to a boil and add brown rice noodles, cooking based on bundle instructions (about 2 minutes). Don’t overcook. Rinse and drain noodles and instantly add to the skillet together with the sauce and chopped greens.
  4. Stir collectively gently, till heated by means of and greens are wilted (about 1-2 minutes). Don’t overcook.
  5. Garnish with toppings: chopped inexperienced onions, cilantro, and peanuts. Serve instantly.

Notes

To make this recipe gluten-free, use gluten-free soy sauce and tempeh.

  • Prep Time: quarter-hour
  • Cook dinner Time: 12 minutes
  • Class: Entree
  • Delicacies: Asian, American

Diet

  • Serving Dimension: 1 serving
  • Energy: 324
  • Sugar: 3 g
  • Sodium: 377 mg
  • Fats: 21 g
  • Saturated Fats: 10 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 15 g

Key phrases: vegan skillet, thai skillet, straightforward vegan dinner, one dish meal

For extra plant-powered one dish meals, take a look at a few of my favorites:

Veggie Shepherd’s Pie
Chipotle Tomato Rice Energy Bowl
Moroccan Chickpea Freekeh Eggplant Skillet

This put up might comprise affiliate hyperlinks. For extra data click on right here.

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