Tamarind Tempeh and Rice Noodles with Sesame Roasted Brussels Sprouts

This vegan meal from Alice Hart’s “Vegetarian 101” and Timothy Pakron’s “Mississippi Vegan” includes three unique flavor profiles – Tamarind, Tempeh, and Brussels Sprouts. Tamarind is strong and sour, and is often used as a flavoring for chutnies and curries; it’s also a common ingredient in Worcestershire sauce. Tempeh is made from fermented whole soybeans which are bound into a cake-like form; it’s firm with an earthy flavor. To amp up the veggie ratio, we prepared a side of Pakron’s on-theme Asian-inspired Brussels sprouts.

Tamarind Tempeh and Rice Noodles with Sesame Roasted Brussels Sprouts

This vegan meal includes two unique flavor profiles – Tamarind and Tempeh. Tamarind has a very strong flavor; a little goes a long way. Tempeh is made from fermented soybeans. The shredded greens disappear when cooked, so we prepared an on-theme Asian-inspired veggie side dish. The original recipe comes from one of our favorite cookbooks, “Vegetarian 101” by Alice Hart. The Sesame Roasted Brussels Sprouts come from “Mississippi Vegan” by Timothy Pakron.
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Vegan
Keyword: Brussels Sprouts, sesame, tempeh
Servings: 6
Calories: 301kcal


  • 1 1/3 cups tempeh sliced 3/4 inch thick
  • 1 1/2 inch fresh ginger finely chopped
  • 1 small orange zest finely grated and juice
  • 2 tbsp honey
  • 1-2 tbsp tamarind paste
  • 2 tbsp gluten-free soy sauce
  • 2 cups rice noodles
  • toasted sesame oil
  • 2 tbsp peanut oil
  • 1 jalapeno or green chili deseeded and finely chopped
  • 2 cups Napa Cabbage Shredded
  • 1 cup broccoli rabe chopped shredded
  • 2-3 green onions finely chopped

Brussels Sprouts

  • 1 lb Brussels sprouts cleaned, trimmed, and quartered
  • 1 tbsp extra virgin olive oil
  • 1 tbsp raw sesame seeds
  • 1 tbsp nutritional yeast
  • 1 tsp rice vinegar
  • 1 tsp fresh lemon juice
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 1 tsp toasted sesame oil


  • Mix half of the chopped ginger with all of the orange zest, honey, tamarind, and 1 tablespoon of soy sauce. Coat the slices of tempeh set aside to marinade for up to 30 minutes.
  • Preheat your oven to 500 degrees F and line a large baking sheet with parchment paper.
  • Toss the Brussels sprouts in a large bowl with the oil, sesame seeds, nutritional yeast, vinegar, lemon juice, Kosher salt, and freshly ground black pepper. Once combined, spread evenly onto the prepared baking sheet.
  • Roast the sprouts 15 to 20 minutes, until the edges are browned and crispy.
  • Cook the rice noodles according to the package instructions. Run under cold water and toss with just a splash of sesame oil to prevent sticking. Set aside.
  • Heat 1 tablespoon of the peanut oil in a large frying pan and add the tempeh once the oil is very hot (nearly smoking). Stir-fry the slices for a few minutes on all sides, until browned. Remove from the pan.
  • Add the remaining peanut oil to the pan along with the rest of the ginger and the chili. Stir on the heat for a minute and then add the cabbage and broccoli rabe. Return the tempeh to the pan and pour in the fresh orange juice, tossing until the greens wilt.
  • Add the rice noodles and toss. Once combined, dish out servings along with the roasted Brussels sprouts, adding a few drops of toasted sesame oil to the each plate along with a healthy sprinkle of green onion.


Since we don’t love the strong, sour flavor of Tamarind paste, we tend to use less than most recipes call for or use as a substitute lemon or lime juice and coconut aminos. We also used gluten-free soy sauce and Pad Thai rice noodles.
The Brussels sprouts recipe includes nutritional yeast, which is delicious as a condiment or as a seasoning. It’s a key ingredient to replace savory, cheesy tastes in vegan or dairy-free recipes. I also love sprinkling it on top of steamed veggies with a dash of Kosher salt and freshly ground black pepper.
Both of these recipes call for toasted sesame oil, which is different from regular sesame oil. The latter is best used in cooking, while the former is delicious when used to finish a recipe or in a dressing. Don’t use toasted sesame oil to cook foods at high temperatures; it has a low smoke point and will taste burnt if used at higher temperatures.

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