Basil-and-garlic tempeh sauté

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Basil-and-garlic tempeh sauté

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Adjust Servings:
2 tablespoons Flax seed oil Alternatively, you can use any type of vegetable oil
1 pack plain Garlic paste
2 large Sweet bell peppers
2 Zucchini
1 tablespoon Garlic paste
1 tablespoon Basil paste
1/4 cup Hoisin sauce
1 teaspoon Tabasco
1 teaspoon juiced Lime
4 leaves Basil To garnish
For the vermicelli:
1 nest (100 g) Rice noodles
1 teaspoon Garlic paste
1 tablespoon grated Ginger

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

A fragrant, light stir-fry that has all the flavors of Thailand.

  • 30 minutes
  • Serves 4
  • Easy


  • For the vermicelli:



This sauté is inspired to the classic Thai flavors and scents: sweet bell peppers and zucchini are sautéed in garlic paste and basil paste, and then completed with tempeh, hoisin sauce, Tabasco, and lime juice.

The dish is accompanied by rice vermicelli cooked in garlic-and-ginger paste.

This dish is suitable for low-FODMAP regimes as well: the quantity of used garlic is minimum.

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10 minutes

Slice and dice

Rinse well the vegetables. Chop off the ends of the zucchini and discard them. Then, slice them thinly into half moons. Quarter and core the peppers, then slice them into thin strips. Finally, slice the tempeh into long strips.

10 minutes

Stir-fry the vegetables

Heat the oil in a skillet and add all the vegetables. Cook for 5 minutes, then add the garlic paste and the basil paste. stir well, and continue to cook for another 5 minutes, until all the vegetables are soft.

5 minutes

Cook the vermicelli

Bring a small pot of water to the boil. Then, cook the vermicelli according to the instructions on the package. When they have softened in the pot, add the garlic paste and the grated ginger. Finish the cooking, take off the heat, drain, and set aside.

5 minutes

Complete the cooking

Add the tempeh to the stir-fry, then drizzle with hoisin sauce and Tabasco. Cook for 3-4 more minutes, then take off the heat. Drizzle with a bit of lime juice before serving.



Serve your sauté with the vermicelli on the side. Garnish with basil leaves and enjoy hot!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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