Marinaded tempeh noodles

Ingredients ( Review 60 ml (2fl oz/1/4 cup) light soy sauce 2 tablespoons rice vinegar 2 cm ( ¾ inch) piece fresh ginger, peeled and finely grated 1 garlic clove, grated 2 tablespoons agave nectar 225 g (8 oz) tempeh, cut into thin bite slices 200 g (7 oz) medium rice noodles 1 splash sesame

Slow cooker two cheese Broccoli and Cheddar Soup

Ingredients Olive oil cooking spray ¼ vegan butter 2medium onions, chopped 2 ½ cups soy milk 3 cups vegetable broth 2 cups frozen or fresh broccoli, finely chopped ¼ teaspoon salt ¼ teaspoon black pepper 1 teaspoon of garlic power 2 cups of vegan cheddar cheese, shredded 1 cup vegan mozzarella cheese, shredded Grease slow

Marinaded tempeh noodles

Ingredients ( Review 60 ml (2fl oz/1/4 cup) light soy sauce 2 tablespoons rice vinegar 2 cm ( ¾ inch) piece fresh ginger, peeled and finely grated 1 garlic clove, grated 2 tablespoons agave nectar 225 g (8 oz) tempeh, cut into thin bite slices 200 g (7 oz) medium rice noodles 1 splash sesame