Harissa Noodles With Pan-fried Tempeh & Eggplant

February 23, 2022
You can fix a quick meal that is also packed with nutrition. This harissa noodles is my favorite lunch in a jiffy. It's made with protein-rich tempeh and savory, hearty eggplant. It comes together easily, and results in super umami flavors.
tempeh harissa noodles with a dark background

Harissa Noodles With Pan-fried Tempeh & Eggplant

Recipe Type: Hearty Entrees
utensils YIELDS 2–3 servings
herb graphic for recipe card
  • 2 cups cashew
  • 1.5 tbls tahini
  • 1/4 cup sauerkraut
  • 4 tbls GF soy sauce
  • 1/4 cup grapeseed oil
  • 4 medjool dates
  • 2 cups water
  • 2 cloves garlic
  • 3 cm piece ginger
  • 2 tsp harissa
  • 2 tsp mango powder (optional)
  • 1 tbls lime juice
  • Eggplant & Tempeh
  • 1 tsp salt
  • 1/2 tsp chili powder
  • 1/2 tsp tumeric
  • 1 tsp cumin
  • 2 tbls oil
  • 2 - 3 portions cooked buckwheat noodles
        graphic for recipe card


1. Soak cashew for about 8 hours, rinse well before use.

2. Process cashew with the rest of the sauce ingredients until smooth—or not so smooth is you want different textures.

3. Season sliced tempeh and eggplant with seasoning spices then pan-fry until charred. Set aside.

4. In a mixing bowl, add the cooked noodles and combine with as much sauce as you like.

5. In a serving bowl, spoon a few spoons of sauce onto the base then add your cooked buckwheat noodles that you already combined with sauce.

6. Top with cooked tempeh and eggplant.

7. Garnish with chopped cilantro, spring onion and red chili.


Also by Prish: Rose & Pitaya Handmade Raw Chocolate

Get more like this—Sign up for our daily inspirational newsletter for exclusive content!


Photo & video: Prashantha Lachanna

Prashantha Lachanna hails from the sunny east coast of South Africa, a warm and friendly city called Durban. She grew up with big, slobbery dogs, loved weeding her Mother's garden in her pajamas with sleepy dust in her eyes and could lift the front of her Father's car clear off the ground by the age of 14. Now though, she prefers lifting cups of tea to her lips, writing menus and meandering through the thoroughly dazzling, labyrinthine alleys of Taipei where she is a permanent resident. She works as a chef and teacher and owns a vegan cheese and chocolate company.


always stay inspired!