Name: Sesame basil noodles with tempeh
Ingredients: Serves 1; 50g thin brown rice noodles (vermicelli); 150g tempeh (heaped cup, cubed); ¼ veg stock cube (low sodium); 150g mixed vegetables of choice (1½ cup, chopped) (e.g. broccoli florets, carrot, capsicum/peppers, green beans. Or use frozen mixed vegetables); 1 garlic clove, finely chopped; 30g spring onion (½ cup, chopped); 30ml (2 tbsp) soy sauce or tamari for GF; 20g sweet basil (a handful, roughly chopped); 5g (½ tbsp) white sesame seeds

Ingredients

Serves 1

50g thin brown rice noodles (vermicelli)
150g tempeh (heaped cup, cubed)
¼ veg stock cube (low sodium)
150g mixed vegetables of choice (1½ cup, chopped) (e.g. broccoli florets, carrot, capsicum/peppers, green beans. Or use frozen mixed vegetables)
1 garlic clove, finely chopped
30g spring onion (½ cup, chopped)
30ml (2 tbsp) soy sauce or tamari for GF
20g sweet basil (a handful, roughly chopped)
5g (½ tbsp) white sesame seeds

Method

Dissolve a quarter stock cube in 2 tablespoons of boiled water. Cube the tempeh, place in a shallow bowl and marinate in the stock water.
Prepare the noodles as per packet instructions. Once done, rinse in cold water, drain and set aside.
Chop/cut vegetable ingredients ready for use.
Preheat a non-stick pan on med-high heat and dry sauté garlic for a minute or two, then add tempeh with the remaining marinade and cook for 5-6 minutes, until lightly browned.
Add vegetables and half the spring onions, stir-fry for another 2-3 minutes.
Lower the heat and add noodles, chopped basil, sesame seeds and soy sauce. Toss everything together to incorporate the sauce.
Remove from heat then serve with a sprinkle of the remaining spring onion.

Recipe by Caitlin Adler for Vegan Easy, from the 7-day Wellbeing meal plan

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