Peas, Carrots, and Tempeh with Miso-Almond Sauce Recipe - Vegetarian Times

Peas, Carrots, and Tempeh with Miso-Almond Sauce

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

  • 4Servings


  • 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 (13/4 cups)
  • 1 lb. sugar snap peas (21/2 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.

Nutrition Information

  • Calories: 448
  • Carbohydrate Content: 52 g
  • Fat Content: 17 g
  • Fiber Content: 13 g
  • Protein Content: 24 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 256 mg
  • Sugar Content: 9 g