Vegan Bun Cha

By: Stama B

1/2 cup julienned pumpkin
1/2 cup julienned carrot
1/2 cup julienned zucchini
1 cup baby spinach (with stalks pulled off)
10 leaves crisp baby cos lettuce leaves
2 cups bean sprouts
150g tempeh, cut into thin slices ready to fry
1. 1/2 vegetable stock cube dissolved in 1/2 cup boiled water (allow to cool)
2. 3 tablespoons Obento Sushi & Sashimi Soy Sauce
3. 1 tablespoon lemon juice
4. 1/2 tablespoon Obento Rice Wine Vinegar
5. 1 teaspoon chile sauce (mild or hot) - optional
6. 1 teaspoon chile flakes - optional
7. 3 tablespoons maple syrup or brown rice syrup
8. 1 teaspoon chile powder - optional
9. 1 tablespoon kuzu or arrowroot dissolved in 1 tablespoon cold water
1 tablespoon Obento Sushi & Sushimi Soy Sauce (to add to vegetables while frying)
150g vermicelli noodles (this is for 2 serves), follow cooking instructions on packet
2 tablespoons Extra Virgin Olive Oil (for frying the tempeh)
1 1/2 tablespoons Extra Virgin Olive Oil (for frying vegetables)
fresh mint to garnish - optional
1 red chile chopped to garnish - optional
For pouring sauce combine 2 tablespoons Obento Sushi & Sushimi Sauce, 2 teaspoons Obento Rice Vinegar, 1 tablespoons water, 1 tablespoon chile sauce (mild or hot)

Prepare the tempeh sauce by combining ingredients: #1 - #8. Follow instructions for ingredient #9 and set aside. Once the sauce (#1 - #8) is cooled down add ingredient #9.
Heat olive oil in frying pan and begin to fry the tempeh strips. Once they are golden brown add the sauce, stir through. There will be extra sauce - keep that along with the tempeh strips and set aside.
Heat olive oil in frying pan and begin to fry the pumpkin, carrot and zucchini. Once these vegetables have softened add baby spinach and bean sprouts. Stir for a couple of minutes and add the sushi & sushimi soy sauce.
In 2 bowls begin to assemble the dish: place lettuce leaves first, then add vermicelli noodles. Place the tempeh on the vermicelli noodles. Then add the vegetables on the side. Add the pouring sauce over vegetables and noodles. Garnish to taste.
This is more of a cooked macrobiotic version of a Bun Cha, hope you enjoy