Veggie Noodle Stir Fry (Dairy Free, Grain Free & Vegan)
Recipe type: Lunch, Dinner
Cuisine: Grain Free, Paleo & Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 package Kelp Noodles, 12 ounces (I used Sea Tangle Brand)
  • 8 ounces Tempeh
  • 1 cup baby kale
  • 1 cup carrots, chopped finely in a food processor
  • ⅓ cup veggie stock
  • ⅓ cup coconut aminos
  • 2 Tbsp. coconut oil
  • 2 Tbsp. coconut sugar
  • 1 tsp. garlic powder
  • ½ tsp. sea salt
  • ¼ tsp. red crushed pepper
  • pepper to taste
Instructions
  1. Rinse kelp noodles prior to using. Cut the noodles to your desired length. Cut carrots into small pieces and chop finely in a food processor. Slice tempeh lengthwise and then horizontal into small square pieces.
  2. Melt coconut oil in a skillet over medium heat. Add tempeh and coconut aminos to skillet and cook for 3 minutes. Next add in stock, kale, carrot, spices, salt, pepper and sugar. Stir and cook for 2 more minutes. Add in noodles and cook for an additional 5 minutes, stirring regularly.
  3. Serve hot.
Recipe by Gluten Free Pantry at http://laurasglutenfreepantry.com/2013/02/veggie-noodle-stir-fry-dairy-free-grain-free-vegan.html