Tempeh with Noodles
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
Tempeh is made from fermented cooked soya beans. It is very popular in Indonesia and other Eastern countries. The firm texture and slightly nutty flavour makes tempeh a flavoursome alternative to tofu.
Preparation
To make the marinade, mix the first 4 ingredients (shoyu or tamari, water, garlic and vinegar). Add the tempeh cubes and bring to the boil and continue to boil for another 3 minutes. Next, drain the tempeh.
In the meantime cook the noodles according to the instructions on the package. Drain the noodles and tempeh and add pesto sauce.
Serve the tempeh with noodles while still hot.
Serve with mixed salad leaves and a simple dressing of 1tbsp olive oil and 1 tbsp white wine vinegar.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Tempeh with Noodles
Ingredients
- 150 ml water
- 2 tbsp vinegar
- 4 cloves garlic, crushed
- 50 ml shoyu or tamari
- 250 g tempeh, cut in 1 cm cubes
- 200 g pesto sauce
- 250 g gluten free noodles
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
