Tahini Noodles with Tempeh, Brussels Sprouts, Broccoli, Red Peppers and Carrots

A smattering of Asian flavors permeate this delightful vegan tahini noodles recipe with tempeh, Brussels sprouts, broccoli, red peppers and carrots. It came together one afternoon when I had no specific plan for lunch, but a hankering for tahini in or on something. I made it a few more times and improved it every time. And when it felt good enough, it was time to place it here.

It makes ~4 servings.

A few things…

• No agave? Try maple syrup.

• Want to switch up the veggies? Go for it. I’d love to learn what combo you went with and how it worked out with the rest of the flavors.

• Tahini can sometimes be a bit like clay. Make sure to really stir up the tahini before adding to the noodles, so it’s easy to drizzle. The more clay like, the less it’s going to easily incorporate.

Please enjoy this tasty tahini noodles recipe! And discover other UVK recipes, like Vegan Brussels Sprout Soup with Potatoes, Shiitake Mushrooms and Brussels Sprouts with Farro, Vegan Brussels Sprout Slaw with Cranberries, Apples and Walnuts, Lemon Tahini Dressing, Lemon Tahini Farro Bowl with Broccoli, Mushrooms and Peppers, and more.

Tahini Noodles with Tempeh, Brussels Sprouts, Broccoli, Red Peppers and Carrots

8 ounce package of soba rice noodles

2 Tbsp toasted sesame oil

½ cup chopped onion

8 ounce package of tempeh, cubed (I used Lightlife Original Tempeh)

5 garlic cloves, finely chopped

1 Tbsp rice vinegar

¼ cup reduced sodium soy sauce (OR reduced sodium gluten free tamari)

1 Tbsp agave

1 tsp sriracha sauce

1½ cups sliced Brussels sprouts

1 cup broccoli florets

½ cup sliced red peppers

1 large carrot, sliced on a bias (OR ~¾ cup sliced carrots)

3 Tbsp tahini (see notes above)

Sesame seeds, to top – optional

1. Make the soba rice noodles according to the package. Rinse, drain and set aside.

2. Next, you’ll prepare the tempeh for the tahini noodles dish. Add 1 Tbsp sesame oil, onions and tempeh to a very large skillet or wok. Stir around over high heat until the tempeh is lightly browned and the onions have softened. Add 4 finely chopped garlic cloves and sauté another 30 seconds.

3. Stir in the rice vinegar, soy sauce (or tamari), agave, and sriracha. Spoon the tempeh-onion mixture into a bowl and set aside to marinate.

4. Return the skillet or wok to the stove and work on the veggies for the tahini noodles. Add the remaining garlic and sesame oil. Sauté the garlic for ~30 seconds to flavor the oil. Then, add all the veggies. Stir around over high heat until they start to cook through (maybe ~3 minutes). Then, add 1 Tbsp water and stir around until the water evaporates and steams them a little bit. Remove the skillet or wok from heat.

5. Add the tempeh mixture, noodles, and tahini to the skillet or wok. Stir until well combined. Taste and adjust flavors, if needed (drizzle a little extra sesame oil? Add a little more soy sauce?). Top with sesame seeds, if you like, and serve.