Warm soba noodle salad with mint and pomegranate pesto, with tempeh nuggets

We have a good fresh, healthy, and vegan salad. Thanks, Loonie for the recipe! Servings: 4 to 6


Warm soba noodle salad with mint and pomegranate pesto, with tempeh nuggets




Preparation time: 15 minutes & Cooking time: 20 minutes


Ingredient

Tempeh nuggets

  • 1 block (240 g) of plain tempeh, thawed if purchased frozen
  • 15 ml (1 tbsp.) Soy sauce
  • 15 ml (1 tbsp.) Lemon juice
  • 15 ml (1 tbsp.) Maple syrup
  • 5 ml (1 teaspoon) of garlic powder
  • 5 ml (1 teaspoon) sweet paprika
  • 15 ml (1 tbsp.) Olive oil
  • Mint and pomegranate pesto

  • 500 ml (2 cups) flat-leaf parsley
  • 250 ml (1 cup) fresh mint leaves
  • 1 small shallot or 1/2 small onion, quartered
  • 1/4 cup (60 ml) olive oil
  • 30 ml (2 tbsp.) Pomegranate molasses
  • 1/8 teaspoon (0.5 ml) salt
  • Warm salad

  • 1 pkg. (227 g) Asian noodles (soba or yet-ca-mein), cooked as directed and rinsed in cold water
  • 2 large (or 4 small) carrots, cut into thin julienne or grated
  • 1/2 fennel bulb, thinly sliced
  • 30 ml (2 tbsp.) Olive oil
  • 1/4 teaspoon (1 ml) salt
  • 30 ml (2 tbsp.) Pomegranate molasses, to garnish

Preparation

Tempeh nuggets

  • Preheat the oven to 375 ° F (190 ° C) and line a baking sheet with parchment paper or a nonstick baking mat.
  • Using a cheese grater, grate the entire tempeh block. Transfer to a bowl.
  • Add the soy sauce, lemon juice, maple syrup, garlic powder, paprika, and oil. Toss to evenly coat each small piece.
  • Spread evenly on the baking sheet, then bake for 20 minutes, stirring halfway through cooking. Reserve.

Mint and pomegranate pesto

  • Place the flat-leaf parsley, mint, shallot, oil, pomegranate molasses, and salt in the container of a food processor.
  • Pulse, crush the ingredients until you get a salsa texture (you want the ingredients to be chopped, but not to make a puree). Reserve.


Assembling the salad


  • In a large bowl, place the cooked noodles, the carrot julienned and the thin slices of fennel. Drizzle with the oil and add the salt.
  • Using your hands or tongs, toss to coat all the ingredients.
  • Add about 2/3 of the pesto and stir again to coat all the ingredients.
  • Divide the salad among plates or bowls. Garnish each serving with the remaining pesto, tempeh chips, and a drizzle of pomegranate molasses.

Soba noodles, traditionally prepared with buckwheat, come from Japanese cuisine. With their unique nutty taste and soft texture, they lend themselves wonderfully to warm salads. Here they are highlighted with flavors from the Middle East. This recipe is also a great way to get started with tempeh, a truly delicious and nourishing fermented soybean product.


Notes


To remedy the naturally bitter taste of tempeh, it can be boiled in water for 10 minutes, then rinsed in cold water, and grated.

Pomegranate molasses is a condiment made from reduced pomegranate juice with added sugar. This tangy and sweet-tasting ingredient, popular in Middle Eastern cuisine, has nothing to do with grenadine or fancy molasses. This condiment can be found in many food markets (in the Middle Eastern section), health food stores, and some delicatessens.



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