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!!
- 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
- 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.