ARKEPIN
7 Low-Sugar Tempeh & Ginger Pumpkin Noodle Recipes
Find delicious, low-sugar tempeh and ginger pumpkin noodle recipes that elevate your weeknight dinners—experience flavors that will leave you craving more!
Creamy Ginger Pumpkin Tempeh Noodles
Creamy Ginger Pumpkin Tempeh Noodles is a warm, comforting dish that combines the earthy flavors of tempeh and pumpkin with the zesty kick of ginger. This low-sugar recipe is perfect for a nutritious weeknight dinner, offering a delightful blend of textures and flavors. The creaminess from the pumpkin sauce envelops the noodles and tempeh, making it a satisfying meal that’s both healthy and delicious.
| Ingredients | Quantity |
|---|---|
| Tempeh | 8 oz |
| Pumpkin puree | 1 cup |
| Fresh ginger, grated | 1 tablespoon |
| Garlic, minced | 2 cloves |
| Coconut milk | 1 cup |
| Soy sauce (low-sodium) | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Noodles (rice or soba) | 8 oz |
| Spinach or kale | 2 cups |
| Salt | to taste |
| Pepper | to taste |
| Pumpkin spice (optional) | 1 teaspoon |
Cooking Steps:
- Cook the noodles according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
- Add cubed tempeh to the skillet and cook until golden brown, about 5-7 minutes.
- Stir in pumpkin puree, coconut milk, soy sauce, and optional pumpkin spice; cook for another 5 minutes until heated through.
- Add spinach or kale to the skillet and mix until wilted.
- Combine the cooked noodles with the pumpkin-tempeh mixture, season with salt and pepper to taste, and serve warm. Enjoy your creamy ginger pumpkin tempeh noodles!
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Spicy Tempeh and Pumpkin Stir-Fry
Spicy Tempeh and Pumpkin Stir-Fry is a vibrant and zesty dish that brings together the nutty flavor of tempeh and the natural sweetness of pumpkin, enhanced by a kick of heat from spices. This low-sugar recipe is perfect for those seeking a quick and satisfying meal that is both nutritious and packed with flavor.
| Ingredients | Quantity |
|---|---|
| Tempeh | 8 oz |
| Pumpkin, diced | 1 cup |
| Bell pepper, sliced | 1 |
| Fresh ginger, grated | 1 tablespoon |
| Garlic, minced | 2 cloves |
| Soy sauce (low-sodium) | 2 tablespoons |
| Sriracha or chili paste | to taste |
| Olive oil | 1 tablespoon |
| Green onions, chopped | 2 |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- Heat olive oil in a large skillet over medium-high heat, and sauté minced garlic and grated ginger until fragrant, about 1-2 minutes.
- Add cubed tempeh, cooking until golden brown, approximately 5-7 minutes.
- Stir in diced pumpkin and bell pepper, cooking for another 5 minutes until the vegetables are tender.
- Add soy sauce and Sriracha (or chili paste) to taste, stirring well to combine all ingredients.
- Season with salt and pepper, garnish with chopped green onions, and serve warm. Enjoy your spicy tempeh and pumpkin stir-fry!
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Ginger-Sesame Tempeh Pumpkin Udon
Ginger-Sesame Tempeh Pumpkin Udon is a delightful dish that combines the chewy texture of udon noodles with the savory flavors of tempeh and the sweetness of pumpkin, all enhanced by ginger and a touch of sesame flavor. This low-sugar recipe is perfect for a wholesome meal that’s both satisfying and quick to prepare.
| Ingredients | Quantity |
|---|---|
| Udon noodles | 8 oz |
| Tempeh | 8 oz |
| Pumpkin, diced | 1 cup |
| Fresh ginger, grated | 1 tablespoon |
| Garlic, minced | 2 cloves |
| Soy sauce (low-sodium) | 2 tablespoons |
| Sesame oil | 1 tablespoon |
| Green onions, chopped | 2 |
| Salt | to taste |
| Pepper | to taste |
| Sesame seeds (optional) | for garnish |
Cooking Steps:
- Cook udon noodles according to package instructions, then drain and set aside.
- In a large skillet, heat sesame oil over medium heat, and sauté minced garlic and grated ginger until fragrant, about 1-2 minutes.
- Add cubed tempeh and cook until golden brown, approximately 5-7 minutes.
- Stir in diced pumpkin and cook for another 5 minutes until tender.
- Add cooked udon noodles and soy sauce, tossing everything to combine. Season with salt and pepper.
- Garnish with chopped green onions and sesame seeds, then serve warm. Enjoy your Ginger-Sesame Tempeh Pumpkin Udon!
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Tempeh Pumpkin Pad Thai
Tempeh Pumpkin Pad Thai is a vibrant and satisfying twist on the classic Thai noodle dish, featuring the unique flavors of tempeh and pumpkin. This low-sugar version maintains the delicious essence of traditional Pad Thai while incorporating healthy, wholesome ingredients, making it a perfect choice for a quick weeknight dinner.
| Ingredients | Quantity |
|---|---|
| Rice noodles | 8 oz |
| Tempeh | 8 oz |
| Pumpkin, shredded | 1 cup |
| Fresh ginger, grated | 1 tablespoon |
| Garlic, minced | 2 cloves |
| Tamari or low-sodium soy sauce | 3 tablespoons |
| Lime juice | 2 tablespoons |
| Peanut butter | 2 tablespoons |
| Green onions, chopped | 2 |
| Bean sprouts | 1 cup |
| Roasted peanuts, chopped | for garnish |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- Cook the rice noodles according to package instructions, drain, and set aside.
- In a large skillet, heat a little oil and sauté the minced garlic and grated ginger until fragrant, about 1-2 minutes.
- Add cubed tempeh and cook until golden brown, approximately 5-7 minutes.
- Stir in the shredded pumpkin and cook for another 3-4 minutes until tender.
- Mix in the cooked rice noodles, tamari, lime juice, and peanut butter, tossing to combine. Season with salt and pepper to taste.
- Fold in the bean sprouts and garnish with chopped green onions and roasted peanuts. Serve warm and enjoy your Tempeh Pumpkin Pad Thai!
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One-Pan Tempeh & Pumpkin Noodle Bake
One-Pan Tempeh & Pumpkin Noodle Bake is a cozy and spicy dish that combines the earthy flavors of tempeh and pumpkin with wholesome noodles, all baked to perfection in one pan. This recipe is not only easy to prepare but also perfect for a hearty weeknight meal, and it’s low in sugar while being packed with nutrients.
| Ingredients | Quantity |
|---|---|
| Whole wheat noodles | 8 oz |
| Tempeh | 8 oz |
| Pumpkin puree | 1 cup |
| Fresh ginger, grated | 1 tablespoon |
| Garlic, minced | 2 cloves |
| Vegetable broth | 2 cups |
| Tamari or low-sodium soy sauce | 3 tablespoons |
| Olive oil | 2 tablespoons |
| Nutritional yeast | ¼ cup |
| Spinach, fresh | 2 cups |
| Salt | to taste |
| Pepper | to taste |
| Pumpkin seeds, toasted | for garnish |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat and sauté minced garlic and grated ginger for 1-2 minutes until fragrant.
- Add cubed tempeh and cook until browned, about 5-7 minutes.
- Stir in pumpkin puree, vegetable broth, tamari, and noodles, stirring well to combine.
- Fold in fresh spinach and season with salt and pepper.
- Transfer the mixture to a baking dish, sprinkle nutritional yeast on top, and bake for 20-25 minutes until the noodles are tender and the dish is heated through.
- Garnish with toasted pumpkin seeds before serving and enjoy your One-Pan Tempeh & Pumpkin Noodle Bake!
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Thai-style Pumpkin and Tempeh Soup
This Thai-style Pumpkin and Tempeh Soup is a warming and fragrant dish that combines the creaminess of pumpkin with the hearty texture of tempeh, all infused with traditional Thai flavors. It’s an excellent healthy choice, offering a unique twist to your soup repertoire while keeping it low in sugar and packed with nutrients.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 2 cups |
| Tempeh | 8 oz |
| Coconut milk | 1 can (13.5 oz) |
| Vegetable broth | 3 cups |
| Fresh ginger, grated | 1 tablespoon |
| Garlic, minced | 3 cloves |
| Red curry paste | 2 tablespoons |
| Tamari or low-sodium soy sauce | 2 tablespoons |
| Lime juice | 2 tablespoons |
| Fresh cilantro | for garnish |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- In a large pot, heat a splash of oil over medium heat and sauté minced garlic and grated ginger until fragrant, about 1-2 minutes.
- Add cubed tempeh, cooking until golden brown, about 5-7 minutes.
- Stir in the red curry paste, pumpkin puree, vegetable broth, and coconut milk, mixing well.
- Bring the soup to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
- Season with tamari, lime juice, salt, and pepper to taste.
- Serve hot, garnished with fresh cilantro, and enjoy your delicious Thai-style Pumpkin and Tempeh Soup!
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Zucchini Noodles With Tempeh and Pumpkin Sauce
Zucchini Noodles with Tempeh and Pumpkin Sauce is a vibrant and nutritious dish that combines the lightness of zucchini noodles with a creamy, low-sugar pumpkin sauce enriched by hearty tempeh. This dish not only satisfies your cravings but also offers a delightful blend of flavors that are as good for your taste buds as they are for your health.
| Ingredients | Quantity |
|---|---|
| Zucchini | 3 medium |
| Pumpkin puree | 1 cup |
| Tempeh | 8 oz |
| Coconut milk | 1/2 cup |
| Fresh ginger, grated | 1 teaspoon |
| Garlic, minced | 2 cloves |
| Olive oil | 1 tablespoon |
| Low-sodium vegetable broth | 1/2 cup |
| Tamari or low-sodium soy sauce | 1 tablespoon |
| Lime juice | 1 tablespoon |
| Salt | to taste |
| Pepper | to taste |
| Fresh basil or parsley (for garnish) | for garnish |
Cooking Steps:
- Spiralize the zucchini into noodles and set aside.
- In a skillet, heat olive oil over medium heat and sauté minced garlic and grated ginger until fragrant.
- Add cubed tempeh and cook until golden brown, about 5-7 minutes.
- Stir in pumpkin puree, coconut milk, vegetable broth, tamari, lime juice, salt, and pepper; mix well.
- Simmer the sauce for about 5-7 minutes until heated through and thickened.
- Toss the zucchini noodles with the pumpkin sauce until well coated.
- Serve immediately, garnished with fresh basil or parsley, and enjoy your wholesome Zucchini Noodles with Tempeh and Pumpkin Sauce!
