Roasted peanut teriyaki and tempeh vegetables on soba noodles

It is rather rare that I eat pasta, but tonight, I had a desire for this type of dish: crunchy, colorful, well spiced with a little touch of sweet! As I love mushrooms, I decided to concoct this dish which turned out to be an excellent dinner!
Roasted peanut teriyaki and tempeh vegetables on soba noodles
INGREDIENTS:
FOR THE MUSHROOMS:
- 3 punnets of sliced mushrooms
- 1 tablespoon of olive oil
- 1 tablespoon of rice wine vinegar
- 2 tablespoons of maple syrup
- 2 tablespoons of tamari
- 1 teaspoon of grated ginger
SOBA NOODLES AND VEGETABLES:
- 1 package of gluten-free buckwheat soba noodles
- 1 tablespoon of olive oil
- 2 garlic cloves, minced
- ½ shallot, cut into slices
- 2 bunches of broccoli, ends cut into pieces
- 3 cups of spinach, torn
- 1 red pepper, diced
SAUCE FOR SOBA NOODLES:
- ¼ cup tamari
- 2 tablespoons of olive oil
- Juice of 1 lemon
- 1 tablespoon of toasted sesame oil
- 1 tablespoon of maple syrup
- 1 teaspoon of sriracha
- 1 teaspoon of grated ginger
FOR TEMPEH
- 1 packet of diced tempeh
- 1 tbsp olive oil
- 1 gousse d'ail hachée
TRIMS:
- green onions, chopped
- hot peppers, chopped or chili flakes
- dry roasted peanuts
INSTRUCTIONS:
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- Clean the mushrooms (wipe off any dirt with a paper towel) and cut them in half. Place them in a large bowl.
- Whisk together the ingredients for the mushroom sauce.
- Pour the sauce over the mushrooms in the bowl and toss until all the mushrooms are evenly coated.
- Pour mushrooms, broccoli and peppers on the cookie sheet. Drizzle with olive oil and place in the preheated oven for about 25 minutes, or until the vegetables are cooked.
- Meanwhile, cook the soba noodles according to the directions and heat a large skillet with 1 tablespoon of olive oil over medium heat.
- Add the chopped garlic and shallot and cook for 1 minute. Add the tempeh and cook until golden brown. About 7 minutes.
- While the vegetables and noodles are cooking, whisk together the soba noodle sauce ingredients in a bowl.
- Drain the noodles and add the cooked noodles. Add tempeh and sauce and stir until all vegetables and noodles are evenly coated with sauce.
- Place a serving of noodles and vegetables in bowls and garnish with the roasted vegetables.
- Garnish with hot peppers, green onions and roasted peanuts.
Bon appétit!
Caroline
President Hippocrate Bio
- tags: main meal gluten free
- Caroline Bisaillon
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