This is one of my favorite things to have. Garlic and onions go oh-so-well with mushrooms and tempeh. Buckwheat soba noodles have a way more interesting texture and taste than pasta.
Here is what you need:
- 2-3 cloves garlic, minced
- 1/2 onion, chopped
- 1-2 teaspoons freshly grated ginger
- dehydrated mushrooms, I used 1/2 oz i think
- 1 package tempeh
- brussels sprouts-1 bag frozen and cooked according to package instructions
- soba noodles: 2/3 of a package
- 1-2 Tablespoons peanut butter
- lemon juice and soy sauce to taste, but I used about 1 large lemon and 2-3 Tablespoons of soy sauce
Here is how you make it
- Put your mushrooms in a bowl and cover with boiling water to rehydrate. Don’t throw out the liquid because you will use it throughout!
- Heat a teaspoon of coconut oil in a saucepan. When its hot, add the garlic to brown. Throw in the ginger and onions.
- Keep cooking the garlic/onions/ginger until the onions are soft and translucent, about 20 minutes. To prevent it from burning and sticking and drying up, add several tablespoons of the liquid from the mushrooms whenever you may need to.
- Chop the rehydrated mushrooms and add them in. Crumble the tempeh into the mixture
- Keep adding mushroom water as needed. Add the lemon, soy sauce, and peanut butter. You can adjust quantities to taste. Keep cooking for a few more minutes, until creamy and warm throughout.
- Cook your soba noodles and brussels sprouts according to package directions.
- I like to rinse a few handfuls of salad greens and place them in a large bowl
- While the Tempeh sauce, brussels sprouts, and noodles are still hot, add them directly on top of the salad greens. This will wilt them slightly
- Mix it all together
- Eat. With hot sauce if needed
- Get your other to do the dishes for you