Goal shape

Total time 25 mins

Difficulty Easy

Nutritional value (per portion)

kcal 480

Protein 29 g

Fat 26 g

CARBOHYDRATES 26 g

Ingredients …

1 Person Persons

You will need

60 g tempeh

0.5 tsp paprika

1 tbsp soy sauce

1 tsp Coconut oil

Coconut oil

The best choice for cooking and general health

4.8/5

6.9900

320g jar
()

30 g shelled edamame (fresh soy beans)

230 g carrots

For the peanut sauce:

1 small piece ginger

1 clove garlic

30 g Peanut Butter

Peanut Butter

The delicious protein snack

4.4/5

4.9900

250g
()

1 tbsp soy sauce

4 tbsp water

0.5 lime (juice)

Lower Carb Carrot Noodles with Peanut Sauce and Tempeh

a recipe for vegan vegetable noodles

By: Candy Lexa

Recipe Development & Content Editor

Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.

Read Bio

Why trust us?

Looking to mix things up in your kitchen? Or just hoping to drop a few carbs from your everyday eating? No matter what your goals are, you’ve come to the right place. These carrot noodles are super easy and make for the perfect light lunch or dinner. Even though the veg noodles are low in calories, this is a wonderfully nutritious meal! Tempeh and peanut butter give the dish a gorgeous flavor and tons of protein.

Preparation

Ingredients:
60 g tempeh

Cube the tempeh and put into a bowl.
Ingredients:
0.5 tsp paprika, 1 tbsp soy sauce

Add paprika and soy sauce. Mix well.
Ingredients:
1 tsp Coconut oil

Heat the coconut oil in a pan. Add the tempeh to the pan. Fry on each side until it has turned golden-brown and crispy.
Ingredients:
30 g edamame (fresh soybeans)

Now add the edamame to the pan and toss briefly, until they take on some color.
Ingredients:
230 g carrots

Meanwhile, use a spiralizer to turn the carrots into carrot noodles. Put them into a bowl.
Ingredients:
1 small piece ginger, 1 clove garlic, 30 g Peanut Butter, 1 tbsp soy sauce, 4 tbsp water, squeeze lime juice

Finally, make the peanut sauce. Dice the ginger and garlic. Put into a small bowl along with the other ingredients for the sauce. Mix until they form a smooth sauce. If the sauce is too thick for your liking, add another tablespoon of water.
Now mix 3/4 of the peanut sauce into the carrot noodles and stir well.
Add the tempeh and edamame to the carrot noodles and mix well.
Garnish your dish with fresh cilantro (coriander leaves), chopped peanuts, and chili flakes. Drizzle the remaining peanut sauce over the top.
Enjoy!

Our Tip

If you don't love the thought of carrot noodles, why not try another sort of vegetable? Zucchini (courgette), sweet potato, kohlrabi, beetroot, or celery root all work just as well. You can eat them raw or saute them briefly, whichever you prefer.

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