Step 1

Preheat oven to 400F/200C. Lay out chopped carrots, zucchini, cauliflower, and broccolini on two large baking sheets (lined with parchment paper) and drizzle with olive oil. Season with salt and a bit of garlic powder and roast for 20-25 minutes, until tender.

Step 2

In the meantime, fill a large pot halfway with water and place the block of tempeh in it. Bring to a low boil, and allow tempeh to cook in the water for a few minutes (this will remove any bitterness). Take tempeh out. Using the pot of still-boiling water, cook soba noodles according to package instructions.

Step 3

While noodles are cooking, pat the tempeh dry and cut into bite-sized pieces (slice in half lengthwise, then into triangles). In a large bowl, whisk together tamari, miso paste, maple syrup, sesame oil, lime juice, and peanut butter and toss the tempeh pieces in this mixture until completely coated. Set aside to marinate.

Step 4

Rinse cooked noodles under cold water and drain. Remove roasted vegetables from the oven, and reduce heat to 375F. Take the marinated tempeh and place onto baking sheet (reserving the sauce), and bake for 22-30 minutes or until caramelized and deep golden brown. Remove tempeh from oven and toss in the remaining marinade.

Step 5

Whisk together sauce ingredients in the original pot and toss noodles in it until coated. Taste and add more tamari, lime juice, or sesame oil as needed. Plate noodles with the tempeh and the roasted vegetables, and garnish with green onion and toasted sesame to serve. Will keep in a covered container in the refrigerator for five days.