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Japanese Tempé Bowl

by Merel & Tessa

Favourite proteinsource

Tempé is a favorite protein source of ours because it gives a nice solid bite. Marinate briefly and put it in the oven, you’ll love it! Tempé is not only our favorite, but also a from many men we know. I guess it’s because when you marinate it nicely it gives a strong flavour and bite to your dish and it is also a super source of protein.

You can also fry the tempé and shiitake mushrooms in a frying pan if you want to be a little faster. The marinade can make it stick to the pan and burn. To prevent this, you can first fry the tempé and shiitake until they are golden brown and then stir into the marinade.

You have all kinds of noodles nowadays. And we don’t just mean the egg and rice noodles. Have you ever tried sweet potato, seaweed or black rice noodles? We use buckwheat noodles (also called sobanoodles), the traditional Japanese noodles that are not only very tasty, but also easy to digest and ready in no time!

Japanese Tempé Bowl

Favourite proteinsource Tempé is a favorite protein source of ours because it gives a nice solid bite. Marinate briefly and put it… Recipes glutenfree vegan Asian Print
Porties: 3 Wachttijd:
Voedingswaarden: 592 calorieën 22 vet
Waardering: 5.0/5
( 1 stemmen )

INGREDIËNTEN

  • 200 g of tempé
  • 200 g shiitake mushrooms
  • 4 tbsp tamari (or soy sauce)
  • 3 tbsp maple syrup
  • pinch of cayenne pepper
  • 1 lime
  • 1 cucumber
  • 5 g of fresh dill
  • salt and pepper to taste
  • 200 g buckwheat noodles (sobanoodles)
  • 1 avocado
  • 2 tbsp black and white sesame seeds

BEREIDINGSWIJZE

1. Preheat the oven to 200 degrees and cover an oven plate with baking paper. Slice the tempé and put in a bowl. Slice a number of (large) shiitakes, but leave some whole. Put this in the bowl at the tempé. Mix in the tamari, maple syrup, cayenne pepper, 1 tablespoon lime zest and half a lime juice. You can marinate this while the oven is preheating. First, divide the tempé slices over the oven plate. Put in the oven for 30 minutes until they are golden brown (turn halfway). Add the shiitake mushrooms for the last 10 minutes.

2. Wash the cucumber and slice with a peeler. Put the cucumber strings in a bowl, sprinkle with the juice of the other half of the lime and finely chopped dill. Season with salt and pepper.

3. Boil plenty of water. Cook the buckwheat noodles according to instructions on the package in about 3 minutes until tender and soft. Drain them, rinse with cold water so that the strands do not stick to each other and divide into three bowls.

4. Halve the avocado. Remove the kernel and make slices of the avocado with a knife while it is still in the skin. With a spoon you can then scoop out half the avocado and place it on the noodles. Drizzle with some sesame seeds.

5. Divide the roasted tempé and shiitake over the noodles. Serve with the cucumber salad.

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