Peas, Carrots, and Tempeh with Miso-Almond Sauce

Name: Peas, Carrots, and Tempeh with Miso-Almond Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (1 3/4 cups); 1 lb. sugar snap peas (2 1/2 cups)

Servings: persons

1
Bring 2 cups water to a boil.
2
Add quinoa, cover, and reduce heat to medium-low.
3
Simmer 20 minutes, or until all water is absorbed.
4
Remove from heat, and let stand 5 minutes.
5
Whisk together almond butter, lemon juice, miso, ginger, and garlic.
6
Whisk in 1/3 cup water.
7
Set aside.
8
Heat wok over high heat, until water droplets evaporate within 1 second.
9
Add oil, and swirl to coat wok.
10
Add tempeh, and stir-fry 2 minutes.
11
Add carrots, and stir-fry 2 minutes.
12
Add sugar snap peas, and stir-fry 1 minute.
13
Remove from heat.
14
Fluff quinoa with fork, top with vegetables, and drizzle with miso-almond mixture.

1197

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup quinoa, 3 Tbs. almond butter, 2 Tbs. lemon or lime juice, 1 Tbs. yellow miso, and more.

Yes, Peas, Carrots, and Tempeh with Miso-Almond Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!