What should you make for dinner tonight?

Want a recipe with easy to find ingredients that can be made in about 30 minutes?

How about the Cilantro Ginger Tempeh Noodle Toss from the 10th anniversary edition of How It All Vegan? 🙂

This delightful meal can be served over rice noodles or a grain of your choice.

  • 1 bunch fresh cilantro (approx 1 cup tightly packed)
  • 1 medium tomato, roughly chopped
  • 2 small hot red peppers, seeded and roughly chopped
  • 1-inch piece of fresh ginger, peeled and roughly chopped
  • 2 tsp lime juice
  • 1/2 cup tempeh or firm tofu, cubed
  • 1 tbsp dark sesame oil
  • 1 13.5 oz (400ml) can coconut milk
  • 2 cups Chinese eggplant, cubed
  • 1 cup broccoli florets
  • 1 tsp salt
  • 1/4 tsp turmeric
  • 1/4 cup frozen peas
  • rice noodles, enough for 2 people

In a food processor blend together the cilantro, tomato, hot peppers, ginger and lime juice. Set aside.

In a large saucepan on medium heat, saute the tempeh in sesame oil for 3-5 minutes or until tempeh starts to brown. Stir in the coconut milk, eggplant, broccoli, salt and turmeric and let simmer uncovered for 10-12 minutes or until eggplant is cooked and sauce starts to reduce (stir occasionally). Turn off heat and stir in cilantro mixture and peas, cover with lid, and let sit 5 minutes.

While vegetables are cooking, in a large pot of salted water, boil the rice noodles. Drain, rinse with hot water, and return to pot. Toss noodles with a splash of dark sesame oil and set aside. Serve vegetables over rice noodles. Makes 2 large or 4 small servings.

This recipe is available in the 10th anniversary edition of How It All Vegan – available for sale HERE.

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