Tempeh and Cauliflower With Rice Noodles
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 8 ounces tempeh
- 1 lb cauliflower
- 1⁄3 lb mushroom
- 2 teaspoons ground cumin
- 1⁄4 teaspoon cumin seed
- 1⁄4 - 1⁄2 teaspoon cayenne
- 1 tablespoon oil
- 1 medium onion
- 2 garlic cloves
- vegetable stock
- 1⁄8 cup rice vinegar
- 4 ounces rice noodles
- ground pepper
directions
- Cube tempeh and steam in water for 5-10 minutes to remove bitterness. Drain.
- Cut cauliflower into bite size pieces and mix with spices. Add to hot skillet contiaining the oil and saute five minutes Add mushrooms (de-stemmed) at the same time.
- Add onion and garlic, vegetable stock, rice vinegar, and everything except the noodles. Simmer and reduce for at least 20 minutes, add more water if necessary.
- In another pot, cook rice noodles in water as directed; this should take no more than 5 minutes. Drain and plate.
- Add the ingredients from the first post over each of the plates of rice noodles. Depending on what you desire this can be as a thick soup, or just as the regular ingredients.
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RECIPE SUBMITTED BY
Diann is Cooking
United States
I joined this site back in 2007 when it was Recipezaar. I cook 90% of my own food from scratch, and have lost 40 pounds so doing. I buy most of my summertime/fall veggies from farmers' markets, don't eat much gluten or grains -- but if I am dining with friends, I do eat what I am served, except for tree nuts, commercial baked goods from supermarkets or chains (I react badly to these), and I tend to avoid sweets. Yes, you can train yourself to appreciate sweets far less! I grow some of my own food, but this is limited due to lack of full sun. I also enjoy seafood (brain food!), eggs, and some pastured meats. I'm getting more into fermented foods. Sensitivities: All the tree nuts I actually LIKE. Sigh. Fiddlehead ferns. Liquid egg product. Most commercially baked pastries and donuts and cakes.