Bowl filled with multicolored veggies
  • Easy
  • 6-25 Hours
  • Serves 4

Nutrition Per Serving

  • Calories: 468 cal
  • Fat: 21.6g (4.9g Saturated Fat)
  • Carbohydrates: 47g
  • Fiber: 3g
  • Sugar: 5.3g
  • Protein: 29.9g

Print Recipe



  • 16 ounces Tempeh, cut into small pieces and steamed
  • 1 1/4 Cup VEBA Peanut Ginger Sauce, divided (recipe in Notes)
  • 8 ounces cooked Brown Rice Noodles or Whole Wheat Vermicelli; rinsed and tossed with 1 tsp. toasted sesame oil (2 ounces dried)
  • 1 Cup thinly sliced Napa or Green Cabbage
  • 1 large Carrot, shredded or cut into ribbons with a wide mouth peeler
  • 1 Cup thinly sliced Red Cabbage
  • 1 Rep Pepper, cut into thin strips
  • 2 Persian Cucumbers, thinly sliced
  • 4 Green Onions, thinly sliced
  • 1/2 Cup roughly chopped Cilantro and/or Mint Leaves
  • 1 handful of Sunflower Sprouts
  • 2 Tbsp. Black Sesame Seeds
  • 1 Lime (use the one that you zested for the dressing)


  1. Make the Peanut Ginger Sauce.
  2. Marinade the Tempeh in 2/3s of a Cup of the Peanut Ginger Sauce for at least 6 hours (best at 24 hours).
  3. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking sheet.
  4. Toss the Tempeh onto the lined baking sheet and place into the oven. Bake the Tempeh for 25 minutes; tossing it halfway through and cooking it until it caramelizes.
  5. While the Tempeh is cooking, set out one large bowl or individual bowls. Arrange the noodles and vegetables into the bowls.
  6. Remove the Tempeh from the oven. Divide the Tempeh amongst the bowl(s). Top with sesame seeds. Drizzle the remaining peanut sauce and a squeeze of lime juice.