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STIR FRY NOODLES with CREAMY SECRET SAUCE recipe! (Served family style feeding about 4-6 hungry people.)
For the Stir Fry:
3 Packages Brown Rice Pad Thai Noodles, or equivalent of 24 ounces (We like Annie Chung’s brand)
1/2 a medium head of cauliflower,
chopped 1-2 zucchinis, diced
1/2 a pound of Mushrooms, diced
1/2 an onion, minced
6 ounces of Tempeh, cubed (we like “sesame garlic” flavor, but any flavor works!)
For the Secret Sauce:
4 sticks celery
4 medium carrots
1/2 an onion
2 medium tomatoes
1 red bell pepper
4 tbsp tahini
5 Medjool dates
1 tbsp low sodium Miso (or 1/8 tsp sea salt. Add more salt as desired)
garlic powder + black pepper to taste (about 1 tsp each)
FIRST Begin to cook your noodles according to the package. Sauté the cauliflower, zucchini, mushrooms and 1/2 an onion in a large pan with a little water or low-sodium veggie stock on medium heat.
SECOND While the veggies are cooking blend all the sauce ingredients in a high speed blender until smooth. (Don’t be afraid to blend for about a full minute to get the sauce really smooth. You will need a high speed blender like the Vitamix for this.)
THIRD Add the tempeh to the sautéed veggies when they are about half way cooked.
FOURTH After the veggies are sautéed to your liking, pour the Secret Sauce in to mix with the veggies and turn down to low heat.
FIFTH Pour drained and rinsed noodles into the pan to mix together and heat up for a couple minutes. Scoop bowls full and serve with lettuce cups, cilantro and a side of lime to squeeze on top!
Hope you enjoy the recipe. 🙂