nutritional information

Per 2-cup serving:

  • 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
Vegan

Peas, Carrots, and Tempeh with Miso-Almond Sauce

Peas, Carrots and Tempeh with Miso-Almond Sauce

Serves 4

30 minutes or fewer

The sauce here is the sort of fusion you might expect if a Southeast Asian peanut sauce met a Middle Eastern tahini in Japan.
  • 1 cup quinoa
  • 3 Tbs. almond butter
  • 2 Tbs. lemon or lime juice
  • 1 Tbs. yellow miso
  • 1 Tbs. grated fresh ginger
  • 1 clove garlic, minced (1 tsp.)
  • 1 Tbs. peanut or canola oil
  • 1 8-oz. pkg. plain tempeh, cubed
  • 4 carrots, halved and sliced into half-moons (1¾ cups)
  • 1 lb. sugar snap peas (2½ cups)

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.

April/May 2012 p.26

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comments

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.

Nic - 2014-03-16 13:30:22

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

mukti chacon - 2013-10-04 22:39:18

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

Cathlyne Talevich - 2013-08-31 01:09:28

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).

Jenna Sosa - 2013-08-23 12:39:26

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

Nathalie - 2013-06-28 17:17:57

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

carlaskis - 2013-04-19 03:06:25

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!! :)

Megan - 2013-04-08 01:19:10

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.

lucia arce - 2013-04-04 03:25:39

Looks yummy.

Errol D. Small.Esq. - 2013-03-21 10:12:02

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

Tori - 2013-03-19 00:06:10

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.

Lauren Stewart - 2013-02-27 23:22:55