Heat 2 tablespoons of olive or avocado oil in a large skillet over medium heat. Sauté broccoli florets and sliced cremini mushrooms for about 5-7 minutes until tender but still slightly crunchy. Remove from skillet and set aside.

In a medium bowl, whisk together a pinch of salt, freshly ground black pepper, 1 tablespoon of olive oil, roasted garlic paste, and onion powder. Toss the sautéed broccoli and mushrooms in this mixture until evenly coated.

In the same skillet, add diced tempeh over medium heat with 1 tablespoon of maple syrup and 2 tablespoons of soy sauce. Sauté for about 5-6 minutes until golden brown and glossy.

Cook udon noodles according to package instructions, typically boiling in salted water for 3-4 minutes. Drain and rinse under cold water to stop the cooking process.

In a separate bowl, combine 2 tablespoons of white miso paste, 3 tablespoons of soy sauce, onion powder, garlic paste, 1 tablespoon of toasted sesame oil, 1 tablespoon of sambal oelek, 2 tablespoons of coconut sugar, and 1 tablespoon of rice vinegar. Mix well.

In the same deep pan used for the noodles, add cooked udon noodles and pour the prepared sauce over. Gently toss for about 2-3 minutes on low heat.

Fold in the sautéed vegetables and glazed tempeh, stirring carefully to combine. Warm for another 1-2 minutes.

Scoop the Udon Noodle and Veggie Bowl into serving dishes, garnishing with additional broccoli, fresh cilantro leaves, chopped green onions, and sesame seeds.