Tahini Pasta with Brussels & Tempeh Bacon
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Ingredients for tempeh bacon & Brussels sprouts. Serve with quinoa or pasta.
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Make the marinade. Cut the tempeh into 12 rectangles. Marinate for at least 20 minutes.
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Bake, pan-fry or air-fry the tempeh until crispy. Reserve any remaining marinade.
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Cut the tempeh into bite-size pieces.
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Toss thinly sliced Brussels with olive oil & salt. Roast 425ºF until golden brown.
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Cook the onions in the remaining marinade until golden brown. Meanwhile, make the tahini dressing with maple syrup, lemon juice, tahini, and water.
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