- Dairy free
- High in dietary fibre
- High in protein
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Vegetarian
- 3 serves veg or fruit
Savour roasted tempeh and veggie salad, a vibrant medley of flavours and textures, celebrating wholesome goodness in every colourful bite.
- Serves4
- Cook time25 minutes
- Prep time10 minutes
Ingredients
- 1/4 cup (60ml) olive oil
- 2 tbs soy sauce
- 1 garlic clove, chopped
- 500g tempeh, chopped
- 2 brown onions, cut into thin wedges
- 2 zucchini, halved lengthways, cut into 1cm-thick slices
- 400g brussels sprouts, halved
- 3 nests Coles Asia Egg Noodles
- 1/3 cup chopped coriander
- Coriander leaves, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Combine the oil, soy sauce and garlic in a small bowl. Place the tempeh, onion, zucchini and brussels sprout on the lined tray and drizzle with half the soy sauce mixture. Roast for 20-25 mins or until the vegetables are tender and golden brown.
Step 2
Meanwhile, cook the noodles in a large saucepan of boiling water, stirring occasionally, for 4 mins or until al dente. Drain well. Return noodles to the pan with chopped coriander and toss to combine. Season.
Step 3
Add the tempeh mixture to the noodles in the pan and toss to combine. Transfer to a serving platter and drizzle with the remaining soy sauce mixture. Sprinkle with coriander leaves to serve.
Recipe tip
COOK. STORE. SAVE.
Use it up: Don’t throw out those coriander roots – wash them well and dry with paper towel. Add to curries, or use them to make the laksa paste at coles.com.au/laksapaste.
Roasted tempeh and vegetable salad
- Serves4
- Cook time25 minutes
- Prep time10 minutes
Ingredients
- 1/4 cup (60ml) olive oil
- 2 tbs soy sauce
- 1 garlic clove, chopped
- 500g tempeh, chopped
- 2 brown onions, cut into thin wedges
- 2 zucchini, halved lengthways, cut into 1cm-thick slices
- 400g brussels sprouts, halved
- 3 nests Coles Asia Egg Noodles
- 1/3 cup chopped coriander
- Coriander leaves, to serve
Description
Savour roasted tempeh and veggie salad, a vibrant medley of flavours and textures, celebrating wholesome goodness in every colourful bite.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Combine the oil, soy sauce and garlic in a small bowl. Place the tempeh, onion, zucchini and brussels sprout on the lined tray and drizzle with half the soy sauce mixture. Roast for 20-25 mins or until the vegetables are tender and golden brown.
Step 2
Meanwhile, cook the noodles in a large saucepan of boiling water, stirring occasionally, for 4 mins or until al dente. Drain well. Return noodles to the pan with chopped coriander and toss to combine. Season.
Step 3
Add the tempeh mixture to the noodles in the pan and toss to combine. Transfer to a serving platter and drizzle with the remaining soy sauce mixture. Sprinkle with coriander leaves to serve.