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Peas, Carrots, and Tempeh with Miso-Almond Sauce

The sauce here is the sort of fusion you might expect if a Southeast Asian peanut sauce met a Middle Eastern tahini in Japan.

Ingredients: 

Ingredients: 

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1 cup quinoa
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3 Tbs. almond butter
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2 Tbs. lemon or lime juice
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1 Tbs. yellow miso
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1 Tbs. grated fresh ginger
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1 clove garlic, minced (1 tsp.)
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1 Tbs. peanut or canola oil
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1 8-oz. pkg. plain tempeh, cubed
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4 carrots, halved and sliced into half-moons (1¾ cups)
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1 lb. sugar snap peas (2½ cups)

Instructions: 

1. Bring 2 cups water to a boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 20 minutes, or until all water is absorbed. Remove from heat, and let stand 5 minutes.

2. Whisk together almond butter, lemon juice, miso, ginger, and garlic. Whisk in 1/3 cup water. Set aside.

3. Heat wok over high heat, until water droplets evaporate within 1 second. Add oil, and swirl to coat wok. Add tempeh, and stir-fry 2 minutes. Add carrots, and stir-fry 2 minutes. Add sugar snap peas, and stir-fry 1 minute. Remove from heat.

4. Fluff quinoa with fork, top with vegetables, and drizzle with miso-almond mixture.

Nutrition Information: 

Calories: 
448
Protein: 
24 g
Total Fat: 
17 g
Saturated Fat: 
2 g
Carbohydrates: 
52 g
Cholesterol: 
0 mg
Sodium: 
256 mg
Fiber: 
13 g
Sugar: 
9 g
Yield: 
Serves 4

Comments on this Recipe

One of my favorite VT recipes. I didn't have the miso, so I omitted it, and it was still delicious. My preference is 3T of lemon or lime juice and 1/2 lb. of sugar snaps instead of a full pound.

We made this tonight and it was fantasic! One substitution was broccoli for the sugar snap peas. So much flavor and super fast!

Looks yummy.

Fantastic. Glad I found the recipe so I can have it again because I had lost the magazine. Thanks Veg Times for the great magazine and web site.

Made this tonight. I didn't add ginger (not really a fan of it) and instead of water with the sauce I added soy sauce. I also cooked the veggies longer. Super yummy!! :)

This was delicious!!! I added some tamari sauce to the tempeh after cooking it. This recipe was quick, easy & super yummy!

Probably my favorite recipe from VTs so far! It is so flavorful! (unfortunately, my 2 daughters HATE it, because of the tempeh :(

This was pretty good (not my favorite VT recipe). Making this recipe was my first experience with Tempeh and I discovered that I am not a fan. I might have enjoyed this recipe more with firm tofu or simply with the veggies. I added chopped cashews to the recipe and really enjoyed the extra crunch. I also added the sauce to the hot pan and tossed with the veggies before serving (instead of drizzling). If I were to make this again I would toss it all together in a bowl to prevent the sauce from thickening so much, as the hot pan evaporated most of the water. I also did not have Miso, so I just used two Tb of lite soy sauce and I still enjoyed all the flavors a lot (excluding the tempeh).

Loved this. Made as directed, and sprinkled with toasted sesame seeds. Served with melon wedges on a really hot summer eve. Lovely!

It looks good and probably it taste better...mmmhhhh...

Quick and pretty good. This recipe is all about the sauce, it just requires perhaps a little planning since I don't keep everything on hand. I make it with tofu and I'm sure it tastes good with a variety of veggies.

Ricooooo!

Looks delicious. One suggestion: 1. Tempeh needs to be cooked for at least 20 minutes. You can boil with enough water to cover and a teaspon or so of soy sauce, maybe a small slice of ginger, and a 1/2 inch square piece of kombu seaweed if you have it. If you have extra time and want a taste-booster, then gently fry the tempeh (after boiling) in olive or sesame oil until just brown on both sides (about 3 minutes per side).

To clarify the comment above, almost all tempeh sold in the US is precooked and/or pasteurized. It does not require being cooked for 20 minutes prior to consuming (although it can help with the taste/texture if you do). Check the label. If it's somehow fresh, or you were ambitious enough to make it on your own, it then requires being cooked for 20 minutes prior to eating.

Yum

Looking forward to making this!

I am looking forward to making this- does this require the nuts in order to make this a complete dish?

This recipe is in the book "Peas and Thank You".

I LOVE fusions...!! I make an Italian fusion recipe, that has a nice touch of Thai. Can't wait to try this one!

I liked it but would add extra miso, equal to the almond butter. I felt that the almond butter came on too strong. Extra garlic and ginger too, if you like a lot of flavor kick as I do. Recommend kimchi as an additional side, omnomnom.

I am grateful to have new vegan recipes. To keep my pineal clear I cannot have cucumbers, onion, or garlic, a challenge. I used to subscribe to VT but ceased due to the lack of vegan recipes. I have been vegan since 2009 and what a journey. In October, 2012 I was a well paid travel critical care RN. I became suddenly very infected and critically ill. I was not expected to survive but did. My doctor@home is impressed by the way I eat, (she wasn't prior to this). It has been a long recovery for me but I am doing well.

Can't believe I've never commented on this recipe: one of my favorites from VT!The sauce is so flavorful and delicious. I make this dish frequently.

Love this! Very few vegan recipes keep you full and taste great... this one does. The tangy, nutty sauce is complex and delicious. I use leftover sauce on my toast the next day. Definitely recommend!

So good! Thanks!

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