Soba Noodle Bowl with Shiitake Mushrooms & BBQ Tempeh

227 grams Tempeh
10 tbsp G Hughes sugar free bbq sauce
180 grams Soba Noodles
1 tbsp Sesame Oil
2 clove Garlic
1 cup Edamame, shelled, fresh
1 carrot Carrots, cooked
.5 cup pieces Mushrooms, cooked
1 cup, chopped Broccoli, cooked
9 tsp Coconut Secret Raw Coconut Aminos Soy-Free Seasoning Sauce (5 mL) (by PKNPAM21)
2 tbsp Tahini
1 tbsp Rice Wine Vinegar Seasoned (by BKEEFE1968)
1 clove Garlic
1 1tsp Sesame Oil

1. Slice tempeh into thin strips, then steam for 10 minutes to soften (this helps remove bitterness, and helps the tempeh soak up more marinade!). Then rinse and pat dry. Arrange the tempeh in a dish, pour on the BBQ sauce, and turn to coat all over with marinade. Cover and refrigerate for 2 to 24 hours (the longer the better!).
2. Preheat oven to 375F / 190C. Place marinated tempeh on a lined baking sheet, allowing space between pieces of tempeh. Bake for 15 minutes, then flip pieces over and bake for another 10 minutes until caramelized and deep brown. Remove from oven and brush with additional BBQ sauce if desired.
3. Add the soba noodles* and edamame to a pot of boiling water. Return to a soft boil and cook for 5 minutes, until the noodles are al dente. Drain and rinse.
4. Heat a large skillet/wok/pan on medium high heat. When hot, add the oil and garlic and sauté for 2 minutes. Add the mushrooms and carrots and sauté for 5 minutes, then add the broccolini and cook for an additional 2 minutes.
5. Add the noodles and edamame to the pan. Pour over the dressing and toss to combine. Divide into bowls, add the BBQ tempeh, garnish and enjoy.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user FOREVER1106.