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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
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Prep Time 10 minutes
Cook Time 25 minutes
Marinating Time 2 hours
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.