Hi NG Fans! My name is Lucy and I started Your Meal Planners together with my sister, Rosa. Together we make weekly menus with a shopping list. This way we try to make it easier for everyone to eat healthy, varied and most of all: delicious! 

Growing up with a father who was a vegetable grower, we know how to prepare vegetables in the most delicious dishes. Simple and tasty. Because we believe in cooking without fuss. It is with great pleasure and pride that we are NG ambassadors. I, Lucy, am shaping this partnership by giving our dishes a granola twist. I have become a big NG fan myself and granola without all kinds of crazy additives fits right in with our vision of eating pure and healthy without the hassle.

As the ambassador of Naturally Granola, I had a special assignment this month: a savory dish with granola. I could put a creative twist on it, super fun! The result, mega crunchy tempeh, a fresh noodle salad with creamy coconut peanut butter dressing. I can only say: give it a try! 

For the salad (2-3 people)


  • 150 grams (wholemeal) noodles
  • 1 Cucumber, shaved into ribbons
  • 1 carrot, coarsely grated
  • 100 grams of bean sprouts
  • 3 spring onions, cut into rings
  • Handful of unsalted peanuts
  • To garnish: black sesame seeds

For the tempeh


  • 150 grams Tempeh
  • 1 egg
  • 50 grams Signature Naturally Granola
  • 2 tbsp soy sauce
  • 1 tbsp soy sauce
  • Juice of half a lime


Cut the tempeh into cubes. Mix the soy sauce, soy sauce and the juice of the lime into a marinade. Mix the tempeh into the marinade and set aside. (You can also do this step earlier. It is nice if the flavours can be absorbed for at least 30 minutes.)

Shave the cucumber into ribbons, grate the carrot, cut the spring onion into rings and blanch the bean sprouts in boiled water. Put everything in a large salad bowl.

For the dressing


  • Juice of half a lime
  • 2 tbsp peanut butter
  • 75 ml coconut milk
  • 1 tbsp soy sauce


Mix the ingredients for the dressing and set aside in the fridge so the dressing can thicken a little.

Heat a little coconut oil in a large frying pan and fry the tempeh for about 5 minutes until golden brown. Then allow it to cool down a little. Preheat the oven to 100 degrees.

also the noodles according to the instructions on the package and rinse with water. Beat the egg and pour it into a deep plate. Take a second plate and put the granola in it.

Now dip the tempeh first into the egg and then into the granola. Make sure your tempeh is well covered for a good crunch! Then place the tempeh in a baking dish or oven proof plate.

When all the tempeh has a crunch put the dish in the preheated oven for 5 minutes. Mix the noodles with the remaining ingredients to a salad. Garnish with the peanuts and sesame seeds.

Serve the salad with the coconut peanut butter dressing and crunchy tempeh. Enjoy this special combination!

Noodle salad with tempeh granola