Super-Easy Tempeh Pad Thai


Prep Time

10 Minutes

Prep Notes

This recipe comes together quickly--seriously--and what takes the longest is allowing the spaghetti squash to roast. That could actually be done ahead of time during a meal prep session. And because it comes together so quickly, it makes a great weekday dinner

Cooking Time

50 Minutes

Yields

4 Servings

Ingredients

1 large spaghetti squash
olive oil
salt
pepper
1/4 cup almonds (or peanuts)
1/2 red onion, sliced thin
1 pound broccoli, cut into florets 
4 medium carrots, cut into coins
1/2 green cabbage, cut into chunks
1T freshly grated ginger
3 cloves garlic, minced
1 hot pepper, minced (optional)
1T soy sauce/coconut aminos/liquid aminos
1T rice wine vinegar

4 servings tempeh
water

Peanut Sauce
3T natural peanut butter
2T soy sauce/coconut aminos/liquid aminos
2T rice wine vinegar
1T Sriracha or chili sauce
1/2 cup almond milk
1t freshly minced garlic
1t freshly grated ginger

cilantro, parsley, mint, chives--all chopped

Directions

Preheat the oven to 350 degrees. Cut the squash in half lengthwise and scoop out the seeds. Coat it in olive oil and sprinkle it with salt and pepper. Line a cookie sheet with parchment paper, put the squash on the pan and roast it in the oven for 45-50 minutes, until tender. (If you're short on time, crank up the heat which will reduce the cooking time.)

Turn your pan on to medium and add the almonds. Stir frequently and cook for about five minutes until toasted. Remove from heat and allow to cool. Once cooled, chop and set aside.

Add some olive oil to a pan and adjust heat to medium-low. Add the onion and cook for four minutes, until soft. Add the broccoli, carrots and cabbage. Stir and cook for seven minutes, until the veggies get nice and soft. 

While the veggies are cooking, slice up your tempeh and add it to a bowl of water. Steam it in your microwave or stovetop for about three to five minutes. This step helps remove tempeh's naturally bitter taste. 

Whisk together all sauce ingredients in a small bowl. 

Now, return your attention to the pan. Add the ginger, garlic and pepper (if using) and cook until fragrant--about 30 seconds. Stir everything together. Add the soy sauce/coconut aminos/liquid aminos and the rice wine vinegar to deglaze the pan. Stir and cook for a minute or two. 

Once the squash is ready...it's time to start prepping the bowls! Using a fork, scrape out the innards of the spaghetti squash. Portion that out in four bowls. Split the veggie mixture into the four bowls. Top each bowl with the steamed tempeh, then drizzle on the sauce. Sprinkle on the chopped herbs and nuts.  

Enjoy!