Sweet Potato Noodles With Maple Glazed Tempeh And Kale
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5-6 oz tempeh
1 tbsp soy sauce or tamari
1/2 tbsp rice vinegar
1/2 tbsp maple syrup
1/2 cup tahini
2 tbsp almond milk
2 clove garlic
1/4 cup nutritional yeast
Juice from a lemon
1 bunch kale, washed and de-stemmed
3 sweet potatoes, spiralized into noodles
Salt and pepper to taste
Marinate tempeh in soy sauce/tamari, rice vinegar, and maple syrup, and set aside.
For sauce: blend tahini, almond milk, garlic, nutritional yeast and lemon juice until creamy and lightened in color. Add in salt to taste.
Heat a nonstick pan over high heat and sauté kale with a dash of olive oil or water. Remove kale from pan and add in tempeh with the rest of the marinade, cooking until browned, then remove from pan.
Add in noodles with a few tbsp of water and cook until tender, about 6-7 minutes. Remove from heat, add everything back into pan, stir until combined, and taste and season. Serve warm.