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

This flavorful simple 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 best meal in a single. Plus, it’s utterly plant-based (vegan) and will be whipped collectively in below 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, mild 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 be taught extra about this nation’s lovely, plant-based foodways, I’m not a real knowledgeable on this cultural delicacies. Try the work of Laela Punyaratabandhu, who’s a meals author and cookbook creator, and knowledgeable in Thai food plan patterns. 

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Thai Tempeh Noodle Skillet

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  Writer: The Plant-Powered Dietitian
• 
  Whole Time: 27 minutes
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  Yield: 6 servings 1x
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  Weight loss program: Vegan

Description

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

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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 recent ginger
• 1 bunch greens, chopped (i.e., mustard, spinach, or chard)

Sauce:

Noodles:

Toppings:

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

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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 easy and put aside.
3. Make the noodles: Carry the water to a boil and add brown rice noodles, cooking in accordance with 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 via 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

Vitamin

• Serving Measurement: 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, simple vegan dinner, one dish meal

For extra plant-powered one dish meals, try a few of my favorites:

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

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