Buckwheat Noodle & Veggie Crunch Salad with Peanut Sauce and Marinated Tempeh (Gluten Free, Dairy Free)
I really want to start sharing more full-meal recipes with you guys. I think it's cool to share sauces, side dishes, and baked goods, but I've been finding myself wanting to share more and more meals that I cook for myself, and that I think you all would love to see.
So here's an example of one dish I've been loving lately. It happens to be completely plant-based, even though I'm not entirely plant-based myself. But this would be a great meatless Monday recipe to make! So much flavor, diverse textures, and most importantly nutrients packed into one bowl (or plate, or tupperware, if that's how you roll).
Being gluten-free, I rarely find myself eating asian-inspired dishes since going out to a Chinese, Thai or Japanese restaurant can be a bit tricky with the sauces and not knowing what's going into everything.
With this recipe, I was able to satisfy that asian-inspired craving I've been having, and it was everything I wanted!
The crunch from the shredded carrots and purple cabbage, and roasted crispy broccoli with the chewy buckwheat noodles, and the tangy sesame-peanut sauce was the perfect combination. Not to mention the earthy, subtly smoky flavor the tempeh brings to the table.
And as good as this was warm, I might have even liked it better as a cold salad! This dish is so versatile, and keeps really well in the fridge.
Give it a try, and let me know how you like it in the comments below this post!
- ½ package buckwheat noodles
- 1 cup shredded purple cabbage
- 1 tsp avocado oil
- A few pinches salt
- ¾ cup shredded carrots
- For the Roasted Crispy Broccoli:
- 1/2 cup broccoli florets
- 1 TBSP avocado oil
- ½ tsp garlic powder
- 1 tsp smoked paprika
- For the tempeh:
- 1/2 package (or half cup) tempeh
- 2 tbsp avocado oil
- 2 tbsp coconut aminos
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Extra avocado oil for cooking
- For the sauce:
- 2 TBSP unsweetened peanut butter
- Juice of 1 lime (about 3 tsp)
- 2 TBSP coconut aminos
- 1 tsp sesame oil
- ¼ tsp garlic powder
- 2 TBSP warm water
- For the Brocooli: Preheat oven to 400°F.
- In a mixing bowl, toss broccoli florets with 1 TBSP of avocado oil, 1/2 tsp garlic powder, and 1 tsp smoked paprika.
- Lay out the coated broccoli on a parchment or aluminum foil-lined baking sheet in an even layer.
- When the oven is hot, roast the broccoli in the oven for 8-10 minutes, or until broccoli is crispy on the edges.
- Remove from oven, and allow to cool completely before transferring to an airtight container and storing in the fridge.
- For the Tempeh: Cut the tempeh into small cubes.
- In a large mixing bowl, toss tempeh, avocado oil, Aminos, salt, and garlic powder until the tempeh is completely coated.
- In a medium size pan, heat avocado oil on medium heat.
- When pan is hot, add tempeh in and even layer to the pan.
- Cook on medium heat on first side for about 2 minutes, or until brown and crispy. Turn to another side, and cook for another 1 minute before flipping again, and repeat flipping and cooking for a minute or so on each side until fully cooked on all sides. Set aside.
- Make the sauce: Combine peanut butter, lime juice, coconut aminos, sesame oil, garlic powder, in a small bowl, whisking together until well-combined. Add in the warm water, and whisk until a creamy sauce is formed. Set aside.
- Cook the noodles: According to the package instructions. Set aside after straining and rinsing. Allow to cool a bit.
- In a small pan, heat 1 tsp avocado oil over medium heat. Once hot, add the purple shredded cabbage and a few pinches of salt, and saute until the cabbage wilts/softens a bit (about 5 minutes). Remove from heat and set aside.
- Assemble the salad: In a large mixing bowl, add noodles, roasted broccoli, cooked tempeh, sauteed cabbage, and shredded carrots. Toss everything with the peanut sauce, until generously coated. Serve immediately or store in the fridge to eat cold (also great cold!).