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Family-Style Noodle and Veggie Bowl With Tempeh and Mushrooms [Vegan]

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This recipe has marinated tempeh and mushrooms on a bed of satay noodles and raw veggies. With extra satay sauce on the side for all your dunking, slathering and slurping pleasure. This family-friendly bowl is great for kids and a way to incorporate more veggies into their diet!

Family-Style Noodle and Veggie Bowl With Tempeh and Mushrooms [Vegan]



Cook Time



For the Tempeh and Mushrooms:

  • 1 teaspoon freshly grated ginger
  • 1 clove garlic, finely minced
  • 2 tablespoons tamari
  • 2 tablespoons maple syrup
  • 2 tablespoons  rice vinegar
  • 10-ounces of  tempeh, drained and pressed if packaged in water
  • 10 brown mushrooms, thinly sliced
  • Light drizzle of sesame or olive oil

For the Satay:

  • 4 tablespoons smooth peanut butter
  • 2 tablespoons tamari
  • 2 tablespoons maple syrup
  • 2 tablespoons rice vinegar

For The Rest Of The Dish:

  • 1 red pepper, thinly sliced
  • 1 orange carrot, peeled and thinly sliced
  • 1 purple carrot, peeled and thinly sliced
  • 1 cucumber, thinly sliced
  • 9-ounces of Asian noodles – such as yu-meng, soba, udon, rice etc
  • Fresh herbs such as basil, mint, coriander
  • Spring onion, finely sliced
  • Sesame seeds to taste
  • Fresh lime to serve


For the Tempeh and Mushrooms:

  1. Combine ginger, garlic, tamari, maple syrup and rice vinegar in a shallow dish. Cut tempeh into cubes or triangles and add this to the marinade.
  2. Tilt the dish back and forth to coat the tempeh in the marinade. Do this in the morning or a few hours before cooking if you can, but don’t stress if you don’t have time to do it until directly before cooking.
  3. Heat a small amount of oil in a large frying pan on a medium-high heat. Add the mushrooms and cook until soft. Push to one side of the pan and add the tempeh, cooking until lightly browned. Add the additional marinade as you cook, along with a splash of water if necessary, to keep things from sticking to the pan.

For the Satay Sauce:

  1. Combine all ingredients.
  2. Add water, 1 tablespoon at a time, stirring well after each addition, until desired consistency is reached.

For the Rest Of The Dish:

  1. Prepare all of your raw veggies and set aside.
  2. Get your noodles ready. Depending on the type you are using, you may need to cook them first, or you may be able to just throw them straight in the pan. Follow the directions on the packet for this one. If cooking in water, drain and rinse once cooked and set aside. If using noodles you can throw straight in the pan, then you can do exactly that.
  3. Once tempeh and mushrooms are cooked, add the noodles to the pan and cook for a couple of minutes. Transfer cooked noodles, tempeh and mushrooms to a large serving bowl. Add half the satay sauce and toss to lightly combine. Add the raw veggies, fresh herbs, spring onions and sesame seeds.
  4. Serve with additional sauce and fresh lime on the side.
  5. Pop leftovers in an airtight container in the fridge and eat for lunch the following day.


There's usually enough for 2 lunches the next day!





Jessica Prescott is a Berlin based food blogger and new mum, who is endlessly inspired by this beautiful, psychedelic planet and the delicious things it grows.



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