Contents
Vegan vegetable noodles recipe
480 calories
26 g
26 g
29 g
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preparation
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Cut the tempeh into cubes and place in a bowl.
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Ingredients:
0,5 TL Paprika powder, 1 THE soy sauce
Add the paprika powder and soy sauce and mix everything together.
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Heat the coconut oil in a pan. Add tempeh and fry on each side for 1-2 minutes until crispy.
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Then add the edamame to the pan and fry it briefly until it takes on a little color.
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Ingredients:
230 g Carrots
In the meantime, make the carrot pasta with a spiral cutter and place in a bowl.
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Ingredients:1 p.m. PCS. Ginger, 1 Clove of garlic, 30 g
Peanut butter, 1 THE Soy sauce, 4 THE Water,something Lime juice
Finally, prepare the peanut sauce: finely chop the ginger and garlic. Mix with the rest of the ingredients in a small bowl until you get a smooth sauce. If it is too thick for you, simply add another tablespoon of water.
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Now add 3/4 of the peanut sauce to the carrot noodles and mix everything together.
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Add the tempeh and edamame to the carrot noodles and mix in.
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Serve the dish with coriander, chopped peanuts and chilli, if you like. Drizzle with the rest of the peanut sauce.
- Good Appetite!
Our tip
In addition to carrots, you can also prepare crispy vegetable noodles from zucchini, sweet potato, kohlrabi, beetroot or celeriac. You can eat them raw or fry them briefly in the pan.
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