Vegan Lower Carb Recipe | Carrot pasta with tempeh


Vegan vegetable noodles recipe


Recipe Development & Content Editor

Candy is an ecotrophologist and conjures up our delicious fitness recipes. Through her studies and her personal experiences, she knows exactly how to create healthy and balanced recipes.

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  • Cut the tempeh into cubes and place in a bowl.

  • Ingredients:

    0,5 TL Paprika powder, 1 THE soy sauce

    Add the paprika powder and soy sauce and mix everything together.

  • Heat the coconut oil in a pan. Add tempeh and fry on each side for 1-2 minutes until crispy.

  • Then add the edamame to the pan and fry it briefly until it takes on a little color.

  • Ingredients:

    230 g Carrots

    In the meantime, make the carrot pasta with a spiral cutter and place in a bowl.

  • 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.

  • Now add 3/4 of the peanut sauce to the carrot noodles and mix everything together.

  • Add the tempeh and edamame to the carrot noodles and mix in.

  • 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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