Can I use gluten-free pasta in creamy sweet potato noodles with ginger tempeh [vegan]?

Yes, gluten-free pasta works perfectly in this recipe. Follow package directions.

Why is creamy sweet potato noodles with ginger tempeh [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

8.2K Views 10 years ago

Creamy Sweet Potato Noodles With Ginger Tempeh
[Vegan]

JH By: Jess Hoffman

Author Bio

Global comfort food in a bowl. Hi, i'm Jess! I love eating clean and the positive... Read More

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Creamy Sweet Potato Noodles With Ginger Tempe

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Creamy Sweet Potato Noodles With Ginger Tempeh [Vegan]

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Dairy Free

This colorful and veggie-centric bowl is the perfect, healthy comfort food! Sweet potatoes are spiralized into tender, vibrant noodles then tossed in a creamy, savory sauce made from coconut milk, soy sauce, and Sriracha and finally served with a side of crispy kale. Garlic-ginger tempeh is also added for... Read More

Ingredients You Need for Creamy Sweet Potato Noodles With Ginger Tempeh [Vegan]

For the Ginger Tempeh:

1 8-ounce package of tempeh
2 garlic cloves, minced
2 tablespoons maple syrup
2 tablespoons soy sauce
1 teaspoon sesame oil
1 1/2 tablespoons vegetable oil, for frying

For the Crispy Kale:

4 leaves of kale
1 tablespoon olive oil or vegetable oil
1/4 teaspoon salt

For the Sweet Potato Noodles:

2 sweet potatoes, peeled
1/2 cup coconut milk
1/2 tablespoon maple syrup
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon Sriracha
1 tablespoon vegetable oil, for pan-frying
1/4 cup water
Fresh herbs, for garnish (optional)
Lime, for garnish (optional)
Sesame seeds, for garnish (optional)

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How to Prepare Creamy Sweet Potato Noodles With Ginger Tempeh [Vegan]

Mix your minced garlic, maple syrup, soy sauce, and sesame oil in a bowl. Add your block of tempeh and allow to marinade for 2-4 hours, flipping half-way through so each side can soak up the marinade.
Line a baking sheet with parchment paper and preheat the oven to 425°F.
Rinse the kale and pat completely dry.
Drizzle with olive oil and massage with your hands until evenly coated. Sprinkle with salt.
Place your kale in the oven for 5-10 minutes, until crispy. Depending on your oven, you may want to keep an eye as it can crisp up pretty quickly.
Next using a spiralizer, spiralize your sweet potato noodles and set aside.
To prepare the creamy sauce, mix the coconut milk, maple syrup, soy sauce, sesame oil, and Sriracha in a small saucepan on medium-high heat. Allow to boil down for 2-3 minutes so the sauce thickens.
In a large skillet, heat 1 1/2 tablespoons vegetable oil.
Cut your tempeh into triangles or cubes and add to the pan, cooking for 2-3 minutes on each side on medium heat. Remove from pan.
Add another tablespoon of vegetable oil to the pan and add your sweet potato noodles, tossing regularly for 2-3 minutes. Add 1/4 cup of water to deglaze the pan and cook noodles for another 2-3 minutes, until tender.
Pour in your creamy sauce, stir, and remove from heat.
Assemble your bowl with sweet potato noodles, garlic tempeh, and crispy kale on top. Garnish with fresh herbs, lime, and sesame seeds if desired.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.