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TEMPEH VEGGIE KELP NOODLES

Servings 4

Ingredients

  • 3 Tbsp sesame oil divided
  • 1 8-ounce block organic, non-GMO tempeh, cut into eighths
  • 1 small yellow onion thinly sliced
  • 1 large carrot scrubbed and thinly sliced on the bias
  • 2 cups 1-inch broccoli florets
  • 2 cups baby spinach
  • 1 1-inch piece ginger, peeled and minced
  • ½ cup vegetable broth
  • 3 tablespoons wheat-free tamari
  • 1 pound kelp noodles cut into 4-inch lengths and rinsed
  • 1 bunch scallions green parts only, thinly sliced

Instructions

  1. In a large skillet, warm 1 Tbsp of the sesame oil over medium-high heat. Add the tempeh and cook until browned, about 2 minutes, then flip and cook for an additional 1 to 2 minutes. Transfer to a plate. Add the remaining 2 Tbsp sesame oil to the skillet and heat. Add the onion, carrot and broccoli. Cook, stirring occasionally, until the vegetables are slightly softened, 3 to 4 minutes. Stir in the ginger, veggie broth, tamari, cooked tempeh and scallions.
  2. While the tempeh and vegetables cook, in a medium saucepan, bring 4 cups filtered water to a simmer over medium-high heat. Add the kelp noodles and cook just until heated through, about 3 minutes. Drain noodles.
  3. Add the noodles and baby spinach to the skillet, return the skillet to medium-high heat, and toss until the noodles are well combined with the tempeh and vegetables and the spinach wilts.