Spiced Tempeh Pasta

Vegan tempeh pasta with ethnic spices – big flavors, simple recipe!

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I love cooking with tempeh – it’s so versatile and can be used for a variety of recipes like meatballs and green curry. Today, I’m going to share a recipe for tomato-stew-like pasta sauce with ethic spices.

Dice 130g tempeh into bite size pieces. Heat 1 Tbsp olive oil in a pan and pan fry the tempeh pieces. Once the sides are browned, set aside. I like to brown the tempeh and make it a bit crunchy but you can skip this step if you want to cut down on oil or simply don’t have much time to cook.

Mince 1/4 onion and 2 cloves garlic. Cut 3 turnip into 4-8 pieces depending on how big the turnip is. If the turnip comes with green leaves, roughly chop and use the leaves as well.

Heat 1 Tbsp olive oil in a pot. Add turnip pieces. Once the sides are browned, add minced onion and garlic and 1/2 tsp cumin powder. Stir.

Add tempeh, turnip leaves and 1 can of whole tomatoes. Add 1/2 tsp coriander powder and 2 tsp shio-koji (or 1/2 tsp salt). Stir well. Close the lid and cook for 10 min on low heat.

Serve on cooked pasta while it’s hot! It goes well with any pasta, and if you feel too lazy to cook pasta, you could also have it with some bread:)

Spiced Tempeh Pasta

Servings: 4

Ingredients:

• 130g tempeh
• 1 Tbsp olive oil (for pan frying tempeh)
• 1/4 onion
• 2 cloves garlic
• 3 turnip
• 1 Tbsp olive oil
• 1 can of whole tomatoes
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 2 tsp shio-koji (or 1/2 tsp salt)
• Cooked pasta – as needed

Instructions:

1. Dice tempeh into bite size pieces. Heat 1 Tbsp olive oil in a pan and pan fry the tempeh pieces. Once the sides are browned, set aside.
2. Mince onion and garlic. Cut turnip into 4-8 pieces depending on how big the turnip is. If the turnip comes with green leaves, roughly chop and use the leaves as well.
3. Heat 1 Tbsp olive oil in a pot. Add turnip pieces. Once the sides are browned, add minced onion and garlic. Stir.
4. Once the onion becomes transparent, add cumin powder and stir.
5. Add tempeh, turnip leaves and canned whole tomatoes. Add coriander powder and shio-koji (or salt). Stir well. Close the lid and cook for 10 min on low heat.
6. Serve on cooked pasta while it’s hot.