Teriyaki tempeh bowl

Tempeh is high in nutrients and helps bump up the protein and iron content of this vegan recipe.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

250g tempeh, in 5mm slices
3 tablespoons teriyaki sauce
½ head broccoli, in small florets
200g soba noodles
1 cup shelled edamame beans
2 Lebanese cucumbers, peeled into ribbons
250g cherry tomatoes, halved
100g pea shoots or microgreens
¼ cup wasabi vegannaise (¼ cup vegan mayonnaise plus 2-3 teaspoons wasabi paste)
¼ cup pickled ginger, to garnish
1 sheet nori, cut into thin strips, to garnish
1 tablespoon toasted sesame seeds, to garnish

Instructions

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1 In a bowl, place slices of tempeh. Add teriyaki sauce, toss and set aside to marinate.

2 In a large pot of boiling water, blanch broccoli for about 3-4 minutes. Remove broccoli and set aside. Add soba noodles to the pot of boiling water and cook, following packet instructions, until al dente.

3 Meanwhile, spray a frying pan with oil and set over a medium heat. Place tempeh slices in pan and cook until golden brown and a little crispy on both sides.

4 Divide noodles among 4 bowls, top with tempeh and vegetables and drizzle with any extra teriyaki marinade. Drizzle with wasabi vegannaise and garnish with ginger, nori and sesame seeds.

Variations

Make it gluten: free Use gluten-free noodles and check tempeh, teriyaki sauce, mayonnaise and wasabi paste are gluten free.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 574 cal

Kilojoules 2400 kJ

Protein 27 g

Total fat 25 g

Saturated fat 3 g

Carbohydrates 55 g

Sugar 10 g

Dietary fibre 15 g

Sodium 680 mg

Calcium 170 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.