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    Home » Recipes » Vegan Recipes

    Pumpkin Noodle Bowl with Tempeh

    Published: Oct 3, 2021 · Modified: Jun 16, 2022 by Dianne · This post may contain affiliate links

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    Pumpkin Noodle Bowl with text overlay

    Pumpkin Noodle Bowl with Tempeh is full of fall flavors, and it will keep you warm and cozy on chilly evenings. In this dish, pumpkin, rice noodles, and tempeh come together deliciously for the ultimate autumn dinner. This easy recipe is vegan with a gluten-free option.

    Pumpkin Noodle Bowl with text overlay

    Pumpkin Noodle Bowl

    Waaaaaay back in 2012, Dennis and I bought a new house back in March, I immediately became an interior design junkie. I camped out on the sofa in front of endless HGTV shows while scouring eBay for great finds. If you happened to be shopping with me and you lost me in the store, chances are I'd be standing in front of the magazine rack, searching the periodicals for design ideas.

    close up of a Pumpkin Noodle Bowl

    In order to get a quick fix, I subscribed to Better Homes and Gardens magazine. My first issue came with a thin magazine titled "All-Time Favorites 2012 Cookbook". I immediately dropped it into the recycling bin knowing that none of the recipes would be vegan, but after a few minutes I pulled it back out again thinking there might be some good recipes I could veganize. And luckily there were!  There was a meaty pumpkin noodle bowl that sparked my interest, so I went to the kitchen to see how I could veganize it. I made a few swaps and used tempeh, as it's a hearty form of protein that pairs nicely with pumpkin.

    Pumpkin Noodle Bowl with garlic and a glass of water
    tempeh

    What is Tempeh?

    Tempeh is a fermented soybean cake that originated in Indonesia. Because it’s fermented, it can have discolored spots that almost look moldy. It’s perfectly safe to eat, though. It can usually be found in the same area of the grocery store as tofu, which is usually the produce are or the refrigerated section.

    If you're not a fan of the fermented taste of tempeh, steam it lightly for 5 or 10 minutes before marinading it. You can also let it simmer in a bath of water or stock for about half an hour before marinading it, as well. This will reduce the fermented flavor, and it also will allow the tempeh to absorb more of the marinade.

    noodles, pumpkin, stock, tamari, onion, garlic, spices, spinach, tempeh

    How to Make Your Pumpkin Noodle Bowl

    This recipe is really easy to make!

    • First you mix together the marinade ingredients and allow your tempeh to marinate for 2 hours. You can leave it overnight, if you wish.
    • Next you cook the noodles according to the package instructions. Right before they're ready, you add the kale to the pot. The greens will cook with the noodles. Drain your noodles and set them aside until the rest of the dish is ready.
    • Then you mix together the sauce ingredients in a saucepan and bring the mixture to a boil. Reduce the heat to a simmer and cook it for another 10minutes, or until it thickens.
    • While the sauce is simmering, you cook the onion in the oil over medium-high heat.
    • Then you add the tempeh to the pan and cook it, flipping it every once in a while, until it's nice and brown on each side. It'll take about 10 minutes or so.
    • To assemble your bowls, mix the noodles with the sauce and then divide them among 4 bowls. Add the tempeh to each bowl and garish with a few sage leaves.
    making pumpkin noodle bowl collage
    two Pumpkin Noodle Bowls with garlic and sage

    How to Customize Your Pumpkin Noodle Bowl

    • If you follow a gluten-free diet, make sure your noodles and tempeh are both gluten-free.
    • Instead of pumpkin puree, you can use butternut squash puree.
    • Any type of leafy greens, such as baby spinach or arugula, can be used in the place of the kale.
    • You can use pretty much any noodle instead of rice noodles. Try udon, soba, or even spaghetti.
    Pumpkin Noodle Bowl with my hand a fork
    two bowls of noodles with glasses of water and forks
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    Pumpkin Noodle Bowl square

    Pumpkin Noodle Bowl with Tempeh

    Dianne
    Pumpkin Noodle Bowl with Tempeh is full of fall flavors, and it will keep you warm and cozy on chilly evenings.
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Marinating Time 2 hours hrs
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories 451 kcal

    Ingredients
      

    For the Tempeh

    • 1 8-ounce package tempeh cut into 8 triangles
    • ½ cup vegetable stock
    • 1 tablespoon tamari
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ½ teaspoon sea salt
    • ½ teaspoon dried oregano

    For the Noodles

    • 1 8-ounce package rice noodles
    • 1 bunch kale or swiss chard de-stemmed and chopped (about 6 cups)

    For the Sauce

    • 1 cup vegetable stock
    • 1 14-ounce can pumpkin puree (NOT pumpkin pie filling)
    • 2 tablespoons tamari
    • 2 cloves garlic minced
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon sea salt
    • ½ teaspoon black pepper
    • 1 tablespoon minced fresh sage leaves about 10-12 leaves

    For the Bowls

    • 2 teaspoons neutral flavored vegetable oil
    • 1 medium yellow onion thinly sliced
    • fresh sage leaves for garnish, optional

    Instructions
     

    Marinate the Tempeh

    • Place the tempeh in a shallow dish. Mix together the stock, tamari, onion powder, garlic powder, salt, and oregano and pour it over the tempeh. Marinate the tempeh for 2 hours or overnight.

    Make the Noodles

    • In a large pot, cook the noodles according to the package. About three minutes before the noodles are done, add the greens to the pot. Drain the noodles and set aside until ready to use.

    Make the Sauce

    • Place the vegetable stock, pumpkin, tamari, minced garlic cloves, garlic powder, onion powder, salt, black pepper, and sage in a sauce pan over meidum-high heat . Bring to a boil and then reduce heat to a simmer. Allow to thicken slightly, about 10 minutes.
    • Toss the cooked noodles and greens in with the sauce and keep warm.

    Cook the Tempeh and Onions

    • While the sauce is simmering, bring the oil in a large pan over medium-high heat. Add the onion to the pan and cook until it begins to brown, about 5 minutes.
    • Add the tempeh to the pan, reserving the marinade. Flip the tempeh occasionally so that it browns on both sides. If it sticks, deglaze the pan with the reserved marinade. Cook for about 8 to 10 minutes, or until the onions have caramelized nicely and the tempeh has browned on both sides.

    Assemble the Bowls

    • Divide the noodles amoung 4 bowls and top with the tempeh and onions, and garnish with fresh sage leaves, if using.
    Calories: 451kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    close up of Pumpkin Noodle Bowl

    Originally posted September 28, 2012. Updated October 3, 2021.

    More Pumpkin Recipes You Might Enjoy Include:

    • Pumpkin Pasta Carbonara
    • Chocolate Chip Pumpkin Muffins
    • Curried Pumpkin Peanut Soup
    • Pumpkin Curry
    two bowls of pumpkin curry

    More Tempeh Recipes You Might like Include:

    • Mango Curry with Tempeh
    • Broccoli with Tempeh and Spicy Peanut Sauce
    • Cashew and Tempeh Stir-Fry from Fast and Easy Vegan Cookbook by JL Fields
    • Thai Coconut Tempeh with Pineapple Salsa
    « Vegan Taco Recipes
    Pumpkin Pie Smoothie »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Jessica Caneal

      September 28, 2012 at 8:37 am

      Omg, I need to make this like right now.

    2. meghan@eat.live.make

      September 28, 2012 at 3:54 pm

      this looks delicious!!! We are having company over all weekend and I've been trying to think of things to make them that we have on hand- and I think we have all of these ingredients!! So I found my recipe:) Thank you for linking up with us at gluten free fridays. Lovely!

    3. Dianne

      September 28, 2012 at 4:03 pm

      I hope you and your guests like it, Meghan!

    4. Karyn

      October 01, 2012 at 10:14 am

      All I can say is WOW!!!! Perfect combination of ingredients. Looks so good, I need to make this very soon...thank you!

    5. Dianne

      October 01, 2012 at 10:21 am

      I hope you like it, Karyn! 🙂

    6. Kristina

      October 01, 2012 at 10:59 am

      we bought a new house in May - and I now have a BH+G subscription too! I have just started the decor process, and have been watching decorating shows and spending a lot of time on pinterest... 😉

      I think I missed that BH+G issue though, being a couple months after... these bowls sound PERFECT!

    7. Dianne

      October 01, 2012 at 1:58 pm

      Isn't decorating (and thinking about decorating) fun?!

    8. Cindy (Vegetarian Mamma)

      October 02, 2012 at 8:20 pm

      You had me at pumpkin!! 🙂 Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 See you next Friday! Next Friday one lucky blogger will be randomly selected to win a case of Planet Rice! Its yummy! Its gluten free, sprouted and grown in the US. You can link up to 3 entries! The more you link up the better you chances to win! (entries from US only) Cindy from vegetarianmamma.com

    9. Dianne

      October 03, 2012 at 8:38 am

      Thanks, Cindy!

    10. Gabby @ the veggie nook

      October 04, 2012 at 1:43 pm

      Hey! Just wanted to let you know, I'm featuring this recipe on Healthy Vegan Friday tomorrow! It sounds so amazing- I love the idea of using the pumpkin in a sauce. Thank for contributing it and have an awesome weekend 🙂

    11. Dianne

      October 04, 2012 at 2:19 pm

      Awesome! Thanks so much, Gabby!

    12. Sunnie@moderngirlnutrition

      October 07, 2012 at 2:05 pm

      Mmm I just bought the ingredients for this and can't wait to make it! Thanks for sharing!

    13. Dianne

      October 07, 2012 at 2:07 pm

      I hope you like it, Sunnie!

    14. Michelle

      October 13, 2021 at 9:38 pm

      4 stars
      I made this tonight and it was very good. We really liked the flavor of the tempeh. I think next time I would use less sage as it was a bit strong for our taste. I also added shallots to the onions.

    15. Dianne

      October 20, 2021 at 4:14 pm

      I'm glad you liked it!

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    Hi! I'm Dianne Wenz, a Board-Certified Health Vegan Health and Lifestyle Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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