Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive or avocado oil over medium heat. Add broccoli and mushrooms, cooking for about 5-7 minutes until tender.

Season the Veggies: Whisk together salt, pepper, garlic paste, and onion powder. Drizzle over sautéed vegetables, tossing to coat them for about 2 minutes.

Glaze the Tempeh: Add maple syrup and soy sauce to the skillet. Once bubbling, add cubed tempeh and sauté for about 5 minutes until browned. Remove and set aside.

Cook the Udon Noodles: In a pot, bring salted water to a boil and add udon noodles. Cook according to package instructions, about 6-8 minutes. Drain and rinse briefly.

Prepare the Sauce: Combine miso paste, soy sauce, onion powder, garlic paste, sesame oil, sambal oelek, coconut sugar, and rice vinegar in a bowl. Whisk until smooth.

Combine Noodles and Sauce: Return the drained noodles to pot. Pour sauce over noodles, stirring gently for about 2-3 minutes until evenly coated.

Final Assembly: Fold in sautéed vegetables into noodle mixture. Serve in bowls topped with glazed tempeh and garnish with cilantro, green onions, and sesame seeds.