This fun vegan take on oriental barbecue incorporates a mixture of flavors and textures!

Serves 4-6

RECIPE:

First make the marinade. Mix together all of the marinade ingredients in a bowl. Place the tempeh in a bowl and add one cup of the marinade, making sure it is entirely covered. Allow the tempeh to marinate for at least 30 minutes.
Cook the noodles in boiling water until tender but firm. Drain and set aside.
Meanwhile, in a skillet heat the oil and saute the scallions, gingerroot, garlic and celery for 3 minutes. Gradually add the peppers, cabbage, mushrooms and peas and saute for 5-8 minutes more or until the vegetables are tender-crisp.
On an oiled baking sheet, broil the marinated tempeh for 2-3 minutes per side. Add the broiled tempeh and reserved noodles to the vegetable mixture. Place the combined mixture in a serving bowl and ladle the remaining marinade on top or serve on the side. Serve immediately.

INGREDIENTS:

8 oz tempeh, cut into 1/2 by 3 inch strips,
1 lb dried udon noodles,
2 tsp olive oil,
1/2 cup chopped scallions,
1 tsp chopped gingerroot,
1 clove chopped garlic,
1/2 cup chopped celery,
1/2 cup chopped green peppers,
1 cup shredded green cabbage,
2 cups chopped mushrooms,
1/2 cup frozen peas

Marinade:
3 tbsp tamari,
2 tbsp vinegar,
1/2 cup water,
3 tbsp rice syrup,
1 clove chopped garlic,
1 tsp chopped gingerroot,
2 tbsp tomato puree