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Tempeh Pasta

Tempeh Pasta with crispy tempeh bacon is an easy, healthy, and delicious meal. Full of flavor, and a great source of plant-based protein.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Vegan
Servings: 3
Calories: 662kcal

Ingredients

  • 8 ounces dry pasta or 3 cups cooked quinoa (1 cup dry quinoa, cooked)

Marinade:

  • cup low sodium soy sauce or tamari
  • cup apple cider vinegar
  • 1 ½ tablespoons maple syrup
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • Pinch of chipotle powder

Other:

  • 8 ounces tempeh sliced into 12 thin rectangles
  • 12 ounces Brussels sprouts sliced thinly
  • Drizzle of olive oil
  • Salt and black pepper to taste
  • 1 large yellow onion sliced into half circles
  • Drizzle of coconut aminos optional

Tahini Dressing:

  • cup tahini
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup
  • 1 small garlic clove

Instructions

  • Marinate the tempeh: Mix the soy sauce, apple cider vinegar, maple syrup, garlic powder, cumin, smoked paprika, and chipotle powder in a medium bowl. Transfer the tempeh rectangles to a baking dish or reusable container. Add the marinade and coat the tempeh evenly in the marinade. Set aside for at least 20 minutes.
  • Preheat the oven to 425ºF.
  • Cook the pasta according to the directions on the packet until al dente.
  • Roast the Brussels: Toss the sliced Brussels in olive oil to coat. Season with salt. Roast for about 10 minutes, or until crispy. Set aside.
  • Bake & cut the tempeh: Transfer the tempeh to a large baking sheet and place in a single layer. Bake for 10 minutes. Flip the tempeh over and bake for about 10 minutes more, or until crispy. Or air-fry the tempeh for about 7 minutes, or until crispy. Slice the tempeh into small squares.
  • Cook the onion: Meanwhile, heat a drizzle of olive oil in a large skillet over medium-high heat. Cook the onion for about 7 minutes, or until browned. Add the remaining marinade from the tempeh and cook for 3 minutes more. Add a drizzle of coconut aminos as desired.
  • Make the dressing: Add the tahini, lemon juice, and maple syrup to a medium bowl. Grate the garlic into the bowl using a microplane or fine grater. Add about 5 tablespoons water, or until the desired consistency.
  • Combine: In a large bowl, mix the pasta, tempeh bacon, Brussels sprouts, and caramelized onion. Serve and drizzle with the desired amount of tahini dressing.

Video

Notes

  • If using quinoa, cook 1 cup dry quinoa in 2 cups water for 15 minutes. Remove from the heat and steam with the lid on for 5 minutes more. Use a fork to fluff the quinoa. 
  • For the best tasting tempeh bacon, boil the block of tempeh for 4 minutes before using. It opens the pores of the tempeh, so it can absorb even more of the marinade.

Nutrition

Calories: 662kcal | Carbohydrates: 81g | Protein: 33g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Sodium: 670mg | Potassium: 1384mg | Fiber: 12g | Sugar: 11g | Vitamin A: 968IU | Vitamin C: 106mg | Calcium: 239mg | Iron: 8mg