10 Min Ginger Sesame Carrot Noodles & Tempeh | Gluten Free – Vegan
Mar 28, 2016 | Sarah LanphierPin This Post
Quick and easy weeknight meals have never been easier with this delicious recipe. The carrot noodles don’t require any fancy gadgets and are well worth the effort to make this dish explode with color. The grilled tempeh adds a meaty element while the Sarah’s Snacks round out the dish with a touch of sweetness, or heat, and a nice crunchy component.
From start to finish, you can make this meal in 10 minutes or less!
2 lbs of whole carrots (the “ugly” carrots work great for this!)
1 bottle of your favorite gluten free ginger sesame salad dressing
1 bag Sarah’s Snacks – Coconut Curry
1 package of tempeh
Cilantro & a Lime for garnish
For the carrot noodles, using a vegetable peeler, peel the outside layer and discard. Continue to peel the carrot into long strips until the carrot is used up.
Saute the carrot noodles in about 1/2 cup of the dressing for about 5 minutes. The carrots should have an “al dente” feel to them, so air on the side of less cooking time.
In the meantime, cut the tempeh into 1-inch strips, you should get 16 out of one package. Using a hot, greased grill pan (or regular pan), grill the tempeh on each side for 1-2 minutes or until there are grill marks and the tempeh is heated through.
Portion the noodles into 4 bowls, top with 4 pieces of the tempeh, 1/4 cup of Sarah’s Snacks and garnish with cilantro and a lime wedge.
Note: You can also substitute the tempeh for chicken or eggs.