Vegan Tempeh Noodle Salad with Peanut Sauce and Mango
Packed with a variety of vibrant flavours, this vegan tempeh noodle salad is the perfect dish to serve up on a sunny afternoon.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
This vibrant tempeh noodle salad is summer in a bowl!
Golden, pan-fried tempeh in a sweet peanut sauce atop a fresh and crunchy Asian-inspired salad featuring mango, edamame, spring onions, and red chilli.
The salad dressing has a tongue-tingling acidity and spice, which is balanced beautifully by the peanut sauce and fresh mango.
Rice noodles are a light but filling addition to the dish, making this a well-rounded meal on its own.
How to choose the best tempeh for this recipe:
There are lots of types and brands of tempeh to choose from these days, and most supermarkets will have at least one you can pick up from the fresh food section.
Specialist shops may also have longer-life jars or cans of tempeh, or even a big slab in the freezer.
Most kinds will work well for this recipe, but using a large block that can be cut into wide, easy to fry slices is most ideal.
If you’re into fermenting foods at home, you may even want to try your hand at making your own to get it just how you like it.
This vegan tempeh noodle salad packs in loads of flavour, so we recommend avoiding pre-marinated tempeh varieties unless you’re sure the flavour profiles will work together.
Can this recipe be made gluten-free?
Tempeh and rice noodles are usually gluten-free and vegan (as are most veggies!) so this vegan tempeh noodle salad recipe is easy to make suitable for gluten-free diets.
The most famous Worcester sauce brand contains barley and fish, so should definitely be avoided for this recipe.
Some free-from or organic brands offer a vegan alternative to Worcester sauce, and these are often gluten-free too.
Alternatively, Hendersons Relish is often considered an ‘accidentally vegan‘ alternative to Worcester sauce, and it’s also gluten-free!
Soy sauce also contains gluten, so look for a gluten-free version or tamari when preparing this salad for a gluten-free diet.
Total Time: 45 minutes
Calories: 893
Servings: 4
Rating:
Nutritional information per serving:
Serving size
534g
calories
893
fat
57g
saturates
13g
carbs
67g
sugars
29g
fibre
10g
protein
44g
salt
0.96g
Total Time: 45 minutes
Calories: 893
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the dressing
- 0.25 0.25 lime, juice only
- 0.125 0.125 tsp chilli flakes
- 0.125 0.125 tsp garlic salt
- 0.5 0.5 Tbsp maple syrup
- 0.25 0.25 tsp vegan Worcester sauce
- 0.25 0.25 Tbsp soy sauce
- For the tempeh
- 0.25 0.25 tsp smoked paprika
- 1 1 Tbsp peanut butter
- 0.75 0.75 Tbsp coconut milk
- 0.5 0.5 Tbsp sesame oil
- 0.25 0.25 lime, juice only
- 0.25 0.25 tsp soy sauce
- 0.25 0.25 tsp maple syrup
- 0.25 0.25 tsp fresh ginger, grated
- 100 100 g tempeh
- For the salad
- 50 50 g edamame beans
- 50 50 g rice noodles, cooked as per packet instructions
- 0.5 0.5 carrots, shredded
- 1 1 spring onions, sliced
- 50 50 g beansprouts
- 37.5 37.5 g spinach
- 0.25 0.25 mango, sliced
- 0.25 0.25 red onion, sliced
- 1 1 Tbsp peanuts, chopped
- 0.25 0.25 red chilli, finely sliced
- 0.25 0.25 handful coriander, chopped
Method
- To make the dressing, whisk together the lime, chilli, garlic salt, maple syrup, Worcester sauce and soy sauce in a bowl.
- For the tempeh, whisk together the smoked paprika, peanut butter, coconut milk, 1 tablespoon of sesame oil, lime, soy sauce, maple syrup and ginger until well combined. In a frying pan, heat the remaining sesame oil over a medium-high heat and fry the tempeh until it’s golden and crispy. Once the tempeh is cooked add it to the peanut sauce to coat.
- To assemble the salad, arrange the edamame, noodles, carrot, spring onions, beansprouts, spinach, mango, red onion and the peanut-coated tempeh into bowls. Top with the peanuts, red chilli and coriander.
Tempeh’d to try some more? Have a go at one of these vegan tempeh recipes
