Konjac Low Carb Spaghetti Stir-fry with Tempeh in Homemade Vegan Hoisin Sauce
Konjac low carb spaghetti is perfect in a stir-fry where their delightful bouncy texture delivers a pasta-like bite similar to al dente. Toss in some vegetables and black bean tempeh, all seasoned with a homemade vegan hoisin sauce, and you can enjoy a flavourful low carb meal in relatively little time.
2packsnuPasta Konjac Spaghetti[2 x 210 g], drained and rinsed
5dried shiitake mushrooms
160gblack bean tempehwe made our own black bean tempeh. Substitute the soy beans in our easy tempeh making method
1carrot [100 g]cut into julienne
60gwater chestnuts[1/3 cup] cut in halves or sliced
50gbamboo shoots[1/3 cup] if whole slice them thinly
1small yellow bell peppercut into strips, [120 g with stem removed]
2bok choyleaves sliced in half lengthwise then across
2garlic clovessliced or minced
1tablespoonminced gingercheck out some of our tips on how to mince and preserve ginger
2 – 3 tablespoonssoy saucemore for taste and colour, use tamari for gluten-free version or our soy sauce substitute
Salt and pepper to taste
1heaped tablespoonmisosubstitute with 1 tablespoon peanut butter or tahini + 1 teaspoon rice vinegar or lime juice
1tablespoonChinese cooking rice winenot vinegar
1tablespoonmaple syrupor other sweetener like agave or date paste
1 – 2tablespoonsdark soy sauce
½teaspoonsesame oilif not allergic
Rehydrate the shiitake mushrooms in a small bowl of hot water. Set aside.
Meanwhile prepare the other vegetables.
Once the shiitake is rehydrated, remove the stems (if they are too tough) then slice them.
Make the hoisin sauce by mixing all the ingredients to a smooth paste in a small bowl. Set aside.
Slice the tempeh into strips.
Heat a skillet, wok or sauté pan on medium-high temperature. Add 1 tablespoon coconut oil.
Place the tempeh strips in the skillet and pan-fry until crispy on one side, about 5 – 7 minutes. Flip and fry for another 4 – 5 minutes. Drizzle some soy sauce or tamari (for gluten-free version). Cook for 1 – 2 more minutes then remove from the pan and set aside. You may cut the tempeh in half across once they are lightly cooled.
You may continue cooking in the same pan if it is large enough.
Still on medium-high heat, add one tablespoon coconut oil to the pan.
Add the onions, garlic and minced ginger. Saute for 2 minutes.
Add the sliced shiitake mushrooms. Saute for about 5 minutes. Add some soy sauce or tamari (or homemade soy sauce substitute).
Next add in the carrots, followed by the water chestnuts and bamboo shoots.
Stir fry for about 4 – 5 minutes.
Add the bell peppers followed by the hoisin sauce. Stir fry for another minute.
Add the nuPasta spaghetti, the bok choy and the fried tempeh.
Toss and stir fry for a couple more minutes, just enough to reheat the noodles. You may add a few dashes of soy sauce to adjust the taste and for colour.
Lastly add the spring onions or scallions. Sprinkle some freshly cracked black pepper to taste. Serve immediately with a wedge of lime to squeeze on.