Brussels Sprout, Tempeh, and Soba Noodle Skillet

This easy vegetarian skillet recipe is made with thinly sliced Brussels sprouts, marinated tempeh, and soba noodles. It’s delicious and healthy too!

Every fall I seem to latch onto a different seasonal ingredient to obsess over. Two years ago, it was sweet potatoes. Last year, it was winter squash. I think this fall, it’s going to be Brussels sprouts.

I have so many ideas for them and I want to post them all. Brussels sprouts! Everyday! Every hour! Every minute!

Ingredients

• 1 clove garlic minced
• 3 tbsp tamari or soy sauce
• 2 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sriracha
• 8 oz tempeh cut into 1 inch pieces
• 1 tbsp sesame oil not the toasted kind!
• 1 pound Brussels sprouts halved lengthwise and thinly sliced
• 8 ounces soba noodles cooked according to package and rinsed in ice cold water
• 1 tbsp sesame seeds optional

Instructions

• Whisk together the garlic, tamari, rice vinegar, maple syrup, and sriracha in a small baking dish.
• Add the tempeh and toss to coat. Marinate for 30 minutes (no more than that, because you don’t want the tempeh to soak up all of the marinade).
• While the tempeh is marinating, you can slice the brussel sprouts.
• Heat the oil in a large skillet over medium-high heat. Add the sprouts and cook for about 5 minutes, or until they’re just beginning to brown.
• Stir in the tempeh and cook about 3 minutes more, or until it’s heated through.
• Remove from heat and pour in the remaining marinade and toss the sprouts and tempeh with the soba noodles.
• Divide into bowls and sprinkle sesame seeds over the top.

Nutrition