Udon Noodle And Veggie Bowl .⠀⠀

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Udon Noodle and Veggie Bowl .⠀⠀
Vegetables (lightly panfry them):⠀⠀
1/2 head of broccoli florets.⠀⠀
5 cremini mushrooms, sliced. ⠀⠀
in a medium bowl gather:⠀⠀
1/2 tsp of salt.⠀⠀
pepper to taste.⠀⠀
2 T of olive oil or avocado oil.⠀⠀
1 tsp of roasted garlic paste.⠀⠀
1/2 tsp of onion powder⠀⠀
Mix ingredients and then toss your vegetables inside. Toss to coat.⠀⠀
Using the same pan, place 1 T of maple syrup and 1 T of soy sauce and sauté your tempeh until the sauce becomes thick and glossy. Remove. I buy pre cut slices of tempeh. ⠀⠀
Make Udon noodles as per packaging.⠀⠀
Ingredients for the sauce:⠀⠀
1/2 tsp of white miso paste.⠀⠀
2 T of soy sauce.⠀⠀
1/2 tsp of onion powder.⠀⠀
1 T of garlic paste.⠀⠀
1 tsp of toasted sesame oil.⠀⠀
2 T of sambal oelek.⠀⠀
1 tsp of coconut sugar.⠀⠀
1.5 tsp of rice vinegar.⠀⠀
Mix all ingredients in a bowl. When noodles are done, place them in a deep pan. Pour the sauce over the noodles and gently mix until evenly coated and warm. Fold in the vegetables. Scoop some into a bowl and arrange your tempeh. Add extra broccoli to the side. Sprinkle with cilantro leaves and green onions and sesame seeds⠀⠀
🥑🥑🍅 follow for vegan recipe👉 @plant_basedrecipe (link in bio)⠀⠀⠀
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