This easy vegetarian skillet recipe is made with thinly sliced Brussels sprouts, marinated tempeh, and soba noodles. It's delicious and healthy too!
Every fall I seem to latch onto a different seasonal ingredient to obsess over. Two years ago, it was sweet potatoes. Last year, it was winter squash. I think this fall, it's going to be Brussels sprouts.
I have so many ideas for them and I want to post them all. Brussels sprouts! Everyday! Every hour! Every minute!
While everyone else is enjoying pumpkin and apples, I'll be over in my corner with a bowl of delicious Brussels sprouts. And I won't share them either!
I wanted to do some kind of Brussels sprout stir fry and I remembered a recipe I pinned a while back from In Pursuit of More - a 15 Minute Brussels Sprout & Tempeh Stir Fry.
I built upon that combination, adapting the stir fry sauce (which doubles as a marinade for the tempeh) and adding soba noodles at the end. It's a one-bowl meal, which is always my favorite kinds of meal because who really wants to cook 2-3 things for dinner?!
Roasting will always be my favorite way of cooking Brussels sprouts, but making them in a skillet is a close second.
They'll still get a little bit caramelized and the bitterness that so many people object to mellows out.
And making sprouts in a skillet takes a lot less time than roasting them--no more than 10 minutes if they're thinly sliced, compared to about 40 minutes in the oven.
I also especially love incorporating tempeh into this recipe. It's one of those ingredients that people are never quite sure how to use - but it's pretty amazing.
Tempeh is loaded with plant based protein, so it's a nutritional powerhouse. And I find the nutty texture so much more appealing than tofu.
So if you've been wondering how to use tempeh - this is the way!!
Recipe
Ingredients
- 1 clove garlic minced
- 3 tbsp tamari or soy sauce
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp sriracha
- 8 oz tempeh cut into 1 inch pieces
- 1 tbsp sesame oil not the toasted kind!
- 1 pound Brussels sprouts halved lengthwise and thinly sliced
- 8 ounces soba noodles cooked according to package and rinsed in ice cold water
- 1 tbsp sesame seeds optional
Instructions
- Whisk together the garlic, tamari, rice vinegar, maple syrup, and sriracha in a small baking dish.
- Add the tempeh and toss to coat. Marinate for 30 minutes (no more than that, because you don't want the tempeh to soak up all of the marinade).
- While the tempeh is marinating, you can slice the brussel sprouts.
- Heat the oil in a large skillet over medium-high heat. Add the sprouts and cook for about 5 minutes, or until they're just beginning to brown.
- Stir in the tempeh and cook about 3 minutes more, or until it's heated through.
- Remove from heat and pour in the remaining marinade and toss the sprouts and tempeh with the soba noodles.
- Divide into bowls and sprinkle sesame seeds over the top.
Jessica @ conveganence says
I'm really glad I saw this recipe in my blog reader this morning...I just bought waaaay too many brussels sprouts yesterday and wasn't sure what to do with them all. This looks delicious!
Kiersten says
Perfect! I love it when that happens.
Averie @ Averie Cooks says
I love tempeh and brussles, both, so much! I could eat this every day, all day. Yum!
Kiersten says
Well then, you will totally love this! 🙂
Anele @ Success Along the Weigh says
Brussels are our favorite. We've been going at 'em for about 18 months after I roasted them in a "try something new" spree. Sfter the Mr's lifelong hatred of them due to his mom's overboiling of them as a kid, he can't believe he actually craves them now. So bring on the recipes!
Kiersten says
Ha ha, my mom cooked them like that too. Cooked them until they were practically gray. *shudder* I think she boiled broccoli too!
Abby @ The Frosted Vegan says
Roasted brussels sprouts for LIFE! My boyfriend wouldn't even think about touching a sprout until I roasted them, so I think this would be a perfect transition into also getting him to try tempeh : )
Kiersten says
Yeah, my husband was the same way. He was sure he hated them!
Janae @ bring joy says
I never buy fresh brussel sprouts because I forget to use them, & then they go bad. So I buy frozen brussel sprouts, which is better because they last longer, but then I forget they're in there. Fun to have another excuse to dust off that frozen bag of brussels.
Kiersten says
I always forget about frozen veggies. I swear I probably have bags in the freezer that have been there for a year now...
Jennie @themessybakerblog says
I don't share well with others, either. I do love me some brussel sprouts, and this dish sure does look delicious. I'll share if you share.
Kiersten says
Bake me something awesome and I'll consider it. 🙂
Julia says
I LOVE brussels sprouts and just reading the word, "skillet" tickles me pink...it may be 8am, but I'm ready for a bowl of this....skillet HA! Appetite: piqued. Go for brussels! Woop woop!
Kiersten says
I took pictures of everything in the skillet and the pictures turned out badly, so I had a crisis over whether I could still call this a skillet with no skillet in the photos. But now I'm glad I left it in the name. BECAUSE IT IS STILL A SKILLET!
Kristina @ Love & Zest says
gah, this makes brussels sprouts look sexy! in this house we are big brussels sprouts fans so I'll have to give this new take on brussels a try! Can't wait to see what else you come up with.
Kiersten says
I hope you like it! We are huge fans too. 🙂
Emily says
Brussels Sprouts are my least favorite veggie in the universe. This recipe, however, sounds quite tasty and I'm going to try it! Thanks for always putting a fresh spin on things!
Kiersten says
Ha! Well, some people just don't like them, no matter how they're prepared. It's okay! I mean, look at me, I don't eat raw tomatoes!
Katy @ Katy's Kitchen says
Yes yes yes to all of these things! I seriously love tempeh but have yet to try it in pasta. Brussels sprouts, avocado, all green, all delicious. Pinning 🙂
Kiersten says
Tempeh works really well in Asian noodle dishes like this--you will love it! 🙂
angela @ another bite please says
yeah for brussels sprouts...i love them and love trying new dishes to make...once our farmer's market gets brussels sprouts i will be trying out your recipe fo'sure!
Kiersten says
I hope you like it if you make it! 🙂
Alissa N (GirlMakesFood) says
I am so with you on Brussels Sprouts!! They are one of my all time favorite foods. I have literally had them 3 times this week already. I am so obsessed. I love this stir fry, it has all my favorite things too!! Now off to pin it so I can remember to make it soon!! 🙂
Kiersten says
They are really one of those love-them-or-hate-them kinds of foods, right? But they're definitely one of my favorites!
Kelly @ A Girl Worth Saving says
I love Brussels spouts! I never thought I was say that but oh man, there are divine when cooked properly.
Kiersten says
I know, me too. I haaaaated them when I was a kid.
Alison G says
Hi, could I use frozen Brussels sprouts in this recipe?
Kiersten says
You could try it, but I don't think the end result will be quite the same since frozen veggies usually cook up softer than fresh.
Grace @ Earthy Feast says
I could eat Brussels sprouts everyday for a week and not get sick of them! Bring on the Brussels sprout recipes - I'll eat them every-which-way. This dish looks very wholesome and satisfying -yum!
Kiersten says
I think I could too--I get so excited when they're in season!
Kiran @ KiranTarun.com says
LOVE bsprouts! I'm still learning to love tempeh. Hopefully i develop some kind of likeness, soon 😀
Kiersten says
Ha! Well, you can always use tofu instead. 🙂
Monet says
Bring on the brussels! They've quickly become one of my all time favorite veggies. This skillet looks so good too! Thank you for sharing!
Kiersten says
They're one of mine too! Which is funny because I always thought I hated them. 🙂
Eat Good 4 Life says
You make brussel sprouts look good. I can never get a decent picture out of this veggie 🙂 I know I have soba noodles in my pantry right now so I know I would love to have a bowl of this. I might just switch the tempeh for tofu!
Kiersten says
Tofu would definitely work too!
Angie@Angie's Recipes says
Just got a bag of brussels sprouts yesterday and wondering whether I should roast them with pumpkin or make a salad...but now I have another alternative. Yes, make a noodle stir-fry with them! Yum!
Kiersten says
Perfect! 😀
Robin (Masshole Mommy) says
I absolutely love brussels sprouts! Too bad I'm the only one in the house that does.
Kiersten says
More for you!
Julie says
Three cheers for Brussels sprouts! I hate preparing them sometimes, but they are just so darn good! Can't wait to see what you do with them!
Kiersten says
Trimming and slicing them is definitely a pain. But I love them when they're thinly sliced, so I tough it out!
Caitlin says
i fell head over heals with brussels sprouts last year and now i eat them every night. i love them so much!
Kiersten says
I think I could eat them every night too...
Laura (Tutti Dolci) says
There's nothing better than a great soba noodle bowl!
Yvonne @ bitter baker says
Mmm, I love brussels sprouts! What a great idea to cook them in a skillet! Saving this one for sure! 🙂
Jackie {The Beeroness} says
I love Brussels sprouts. This looks like the perfect meal, love the idea of putting Brussels sprouts with noodles, I've never done that!