Tempeh and Cauliflower With Rice Noodles Recipe

Name: Tempeh and Cauliflower With Rice Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces tempeh; 1 lb cauliflower; 13 lb mushroom; 2 teaspoons ground cumin; ¼ teaspoon cumin seed; 14-½ teaspoon cayenne; 1 tablespoon oil; 1 medium onion; 2 garlic cloves; vegetable stock; ⅛ cup rice vinegar; 4 ounces rice noodles; ground pepper

Servings: persons

8 ounces tempeh
1 lb cauliflower
13 lb mushroom
2 teaspoons ground cumin
¼ teaspoon cumin seed
14-½ teaspoon cayenne
1 tablespoon oil
1 medium onion
2 garlic cloves
vegetable stock
⅛ cup rice vinegar
4 ounces rice noodles
ground pepper

1
Cube tempeh and steam in water for 5-10 minutes to remove bitterness.
2
Drain.
3
Cut cauliflower into bite size pieces and mix with spices.
4
Add to hot skillet contiaining the oil and saute five minutes Add mushrooms (de-stemmed) at the same time.
5
Add onion and garlic, vegetable stock, rice vinegar, and everything except the noodles.
6
Simmer and reduce for at least 20 minutes, add more water if necessary.
7
In another pot, cook rice noodles in water as directed; this should take no more than 5 minutes.
8
Drain and plate.
9
Add the ingredients from the first post over each of the plates of rice noodles.
10
Depending on what you desire this can be as a thick soup, or just as the regular ingredients.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 8 ounces tempeh, 1 lb cauliflower, 13 lb mushroom, 2 teaspoons ground cumin, and more.

Yes, Tempeh and Cauliflower With Rice Noodles falls under the Pasta & Noodles 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.

Tempeh and Cauliflower With Rice Noodles

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