Marinated plant-based meatballs
RecipeThis is a marinade we use with the plant-based Oumph! Swedish Balls to replicate the marinade style of the Peas of Heave
Noodles with tempeh mince
The perfect summer dish. Filling noodles with a fresh salad and a deliciously crispy tempeh mince.
Instructions
Recipe steps from Mealie.
1
Step 1
Place the tempeh in a microwaveable dish and cover with 3 tablespoons of water. Cover off and microwave on 800W for 4-5 minutes.
2
Step 2
Carefully take the tempeh out of the microwave. Cut in quarters and lay on a flat plate to let it cool off.
3
Step 3
Boil a liter of water in a kettle.
4
Step 4
Mix the red miso paste, sherry or apple vinegar, extra vierge olive oil, and two tablespoons of water to create a dressing.
5
Step 5
Wash the lambs lettuce and mix with one tablespoon of the dressing in a large salad bowl.
6
Step 6
Cook the noodles in a large pot with the preboiled water for five minutes (longer/shorter depending on package instructions). Drain and rinse with cold water to stop the cooking process.
7
Step 7
Return the noodles to the pot and mix with the remainder of the dressing.
8
Step 8
Wash the red peppers and cut into small strips.
9
Step 9
Peel the avocado and cut into 1cm dice.
10
Step 10
Add the peppers and avocado to the lambs lettuce and gently mix.
11
Step 11
Heat some oil in a large pan and once hot, crumble the tempeh with your hands (make sure to wash your hands before) and add to the pan.
12
Step 12
Fry the tempeh mince for about 5 minutes until they are golden and starting to crisp up. Add more oil if needed.
13
Step 13
Drizzle the tamari soy sauce over the tempeh, mix, and fry for another minute.
14
Step 14
Serve the noodles with the salad and the crispy tempeh mix on top. Enjoy your meal!
More recipes
More items from your library.
Mexican Ninja
Meat substituteA family favourite Tex-Mex recipe ever since a good friend made this for us after a long day traveling. It's hearthy and