Tempeh (or seitan) + quinoa thai salad bowl with peanut (or almond) sauce [GF]

This one can be made soy-free by substituting the tempeh for seitan, and peanut free by using almond butter in lieu of peanut. Whether you’re using one or the other, the preparation is the same, and yields a delicious, satisfying and nutritious meal.

Ingredients:

For the peanut (or almond) sauce:

  • 1/3c peanut or almond butter (2 large soup spoons)
  • 1/4c low-sodium soy sauce or 1/4 tsp salt (for a soy-fee option)
  • 2 TBSP rice vinegar (2 generous dashes)
  • 2 TBSP maple syrup (or coconut sugar)
  • 2 TBSP hot sauce (optional)
  • 1 TBSP miso paste (or mustard, for a soy-free option)

For the veggie filling:

  • 2 TBSP toasted sesame oil
  • 1x8oz package 3-grain tempeh or seitan (for a soy-free option)
  •  2 small yellow onions, diced
  • 1 red + 1 green bell pepper, diced
  • 1 jalapeno pepper (optional)
  • 4 large garlic cloves, minced
  • 1 large thumb of fresh ginger, minced

For serving:

  • Torn spinach leaves, or finely chopped Romaine lettuce
  • Cooked rice noodles or quinoa
  • Shredded red cabbage
  • Shredded carrots
  • Sliced green onions and sesame seeds (optional)
  • Extra hot sauce (sriracha) because just about everything tastes better with hot sauce!

Directions:

  • Heat sesame oil in a large pot, add onions, garlic, ginger, tempeh or seitan, peppers, jalapeno
  • Sir well to coat, and cook for a few minutes (7-10min)
  • As the veggies are cooking, mix thoroughly all the sauce ingredient in a bowl until well combined
  • Add to the veggies, mix well until coated, keep on low heat
  • Cook the noodles or warm the quinoa
  • Assemble the bowls for serving: layer the spinach leaves with noodles or quinoa, add the veggie filling and top with shredded cabbage and carrots, sprinkle wih sesame seeds and/or green onions.
  • Do drizzle with extra sriracha!

 

 

 

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