Vegan Pad Thai with Tempeh
A healthy and nutritious Vegan Pad Thai with Tempeh, this simple dish is similar to the traditional Pad Thai, but Veganized!
Equipment
- Wok
Ingredients
- 1 to 2 Tbsp Avocado Oil
- 3 to 4 Cups Cabbage I used purple cabbage.
- 1 Bell Pepper Any color will do.
- 4 Scallion
- 1 large Carrot
- 1 package Tempeh
- 1 package Rice Noodles I used white rice noodles.
- 1 tsp Sesame Oil
- 1 tsp Sesame Seeds
- 1/3 Cup Unsalted Dry Roasted Peanuts
Sauce
- 3 Tbsp Liquid Aminos
- 1/2 Tbsp Lime Juice
- 1 Tbsp Creamy Peanut Butter Chunky peanut butter will work as well.
- 1 tsp Rice Vinegar
- 1/2 tsp Onion Powder
- 2 tsp Minced Garlic
- 2 Tbsp Real Maple Syrup
- 1/4 Cup Water
- 1 tsp Sriracha This can be eliminated or add more to your taste.
- Salt to taste.
Toppings and garnishes
- dry roasted Peanuts or Cashews
- Fresh Cilantro
- Aioli
- Fresh Lime
- Sushi Ginger
Instructions
- Clean and chop the cabbage, carrot, pepper, scallion, and set aside.
- Dice up the tempeh into bit sized pieces, set aside.
- Preheat the wok with the avocado and sesame oil on medium heat.
- Add the vegetables and the tempeh to the wok, drizzle sesame oil over everything and saute until the tempeh is a toasty brown and the vegetables are tender but still have a little crispness.
- While sauteing in the wok, cook the rice noodles to the package directions.
- Once the rice noodles are cooked to desired tenderness, drain, rinse, and set aside until the vegetables and tempeh are done.
- In a measuring cup add the water, aminos, lemon juice, sesame seeds, peanut butter, vinegar, maple syrup, sriracha, seasonings and then blend.
- After the vegetables and tempeh are cooked to the desired tenderness, add the rice noodles and sauce.
- Sprinkle the peanuts over everything and stir until blended.
- Cover and cook for 5 or more minutes, so that everything can marinate.
- Remove from heat.
- Serve in a bowl with a sprinkle of more peanuts or cashews, aioli, sushi ginger, fresh cilantro, and a slice of lime on the side.