One-pot sweet potato noodle dish that’s ready in 20 minutes! Paired with maple-glazed tempeh, sautéed kale, and a tangy garlic tahini sauce for a nourishing and satisfying meal.
Sweet Potato Noodles with Maple-Glazed Tempeh (Vegan, Gluten-Free, Oil-Free)
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Combine tamari, rice vinegar, and maple syrup in a bowl. Cut tempeh into thin slices and place in the mixture to marinate.
For sauce, blend tahini, almond milk, garlic, nutritional yeast, and lemon juice in a food processor (or whisk in a bowl) until creamy and lightened in color.
Heat a nonstick pan over high heat and sauté kale with a dash of olive oil or water, cooking until softened and vibrant in color.
Remove kale from pan and add in tempeh with the rest of the marinade, cooking until browned, then remove from pan.
Add in sweet potato noodles to the pan with a few tablespoon of water and cook until tender, about 6-7 minutes. Add everything back into pan, stir until combined, and taste and season. Serve warm.
Ingredients
Directions
Combine tamari, rice vinegar, and maple syrup in a bowl. Cut tempeh into thin slices and place in the mixture to marinate.
For sauce, blend tahini, almond milk, garlic, nutritional yeast, and lemon juice in a food processor (or whisk in a bowl) until creamy and lightened in color.
Heat a nonstick pan over high heat and sauté kale with a dash of olive oil or water, cooking until softened and vibrant in color.
Remove kale from pan and add in tempeh with the rest of the marinade, cooking until browned, then remove from pan.
Add in sweet potato noodles to the pan with a few tablespoon of water and cook until tender, about 6-7 minutes. Add everything back into pan, stir until combined, and taste and season. Serve warm.
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