Tempeh Kelp Noodle Stir-Fry

Name: Tempeh Kelp Noodle Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Ingredients: Tempeh; Coconut Aminos; Miso Paste; Rice Vinegar; Toasted Sesame Oil; Maple Syrup; Shallots; Broccoli; Carrots; Purple Cabbage; Ginger; Garlic Cloves; Kelp Noodles; Sesame Seeds; Green Onions; Microgreens

Tempeh Kelp Noodle Stir-Fry

Tempeh Kelp Noodle Stir-Fry

More Recipes by Megan Horsley

Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.

Serves

3

Recipe by Megan Horsley

Ingredients

16

Time

15m

Serves

3

This stir-fry includes the familiar flavours of traditional Chinese and Japanese stir-fry dishes and is packed with immune-boosting and gut-supportive fermented soy ingredients, miso paste and tempeh. The addition of broccoli and cabbage also make this dish particularly supportive of liver detoxification and hormone balancing. Lastly, the star of the dish is the lower-carb, lower-calorie and mineral-rich glass-like kelp noodles that offer a lighter alternative to typical noodle stir-frys.

Dinner

30-Minute Meal

Vegan

Ingredients

250 g

Tempeh

cut into 1-inch cubes

1/4 cup

Coconut Aminos

1 tsp

Miso Paste

2 Tbsp

Rice Vinegar

1/8 cup

Toasted Sesame Oil

1/8 cup

Maple Syrup

2

Shallots

thinly sliced

1 head

Broccoli

chopped into small florets

3

Carrots

julienned

1/2 small

Purple Cabbage

sliced thin

1 Tbsp

Ginger

minced

3

Garlic Cloves

minced

1 package

Kelp Noodles

rinsed and drained

2 Tbsp

Sesame Seeds

2 Tbsp

Green Onions

thinly sliced

1/2 cup

Microgreens

Instructions

1

MIX: together the coconut aminos, miso paste, rice vinegar, sesame oil and maple syrup. Marinate the tempeh cubes for about 15 minutes. Remove the tempeh cubes and set aside the marinade.

2

SAUTÉ: In a large pan or wok on medium heat, add the tempeh cubes in a single layer and brown the sides, about 2 minutes on each side. Once browned, remove from the pan.

3

SAUTÉ: Add a bit of olive oil to the pan and add the shallots, broccoli, carrots and cabbage. Sauté until lightly browned.

4

ADD: the leftover tempeh marinade, ginger, garlic and the kelp noodles, mixing until just combined. Set the tempeh cubes on top and cover, until everything is just heated.

5

GARNISH: with sesame seeds, green onions, microgreens and a sesame chili sauce, if desired.

6

Substitutions: Cannot have soy? Leave out the tempeh and eat as a vegetable-packed side with a choice of protein. No coconut aminos/sauce? Use tamari, a gluten-free soy sauce, or leave out altogether.

Explore More

More Recipes by Megan Horsley

Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.

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