The “Veganuary” is about creating awareness for better nutrition. Can plant-based food taste good? And how! The proof is this recipe.
For the vegetables
For the tempeh
For the sauce
To serve
For the vegetables, heat the oil in a pan and sauté the carrots, peppers, and onion until just softened but still crunchy.
Add the spinach and sauté briefly. Season the vegetables with salt and pepper and remove from the pan. Put the oil back in the pan and fry the mushrooms until they get some colour. Reduce the heat, add the soy sauce and let it simmer. Remove the mushrooms from the pan.
For the tempeh, put plenty of oil in the pan, heat and fry the tempeh in it until it gets a nice golden brown color, then reduce the temperature. Mix the soy sauce, sesame oil, rice vinegar and garlic in a small bowl, season with pepper, pour the mixture into the pan and let it steep in the tempeh.
For the sauce, mix the soy sauce, sesame oil, garlic, and agave syrup in a small bowl. Cook the sweet potato noodles according to package directions, then fold in the vegetables, mushrooms, and sauce and mix well. Arrange on plates and top with tempeh.
Serve the Japchae sprinkled with some sesame seeds.
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