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Tempeh Peanut Pasta

I need more tempeh recipes in my life. It’s a super great source of protein (18 grams in 3 ounces of tempeh!) and the fact that it’s fermented, in it’s whole form, and easy and quick to prepare make it an excellent ingredient to include often. I had a package I didn’t know what to do with, so I created this recipe. It’s so fast and yummy!

 

Tempeh can have a bitter flavor, which makes some people not a fan. I get that. Some packages seem to be more bitter than others. Boiling it or steaming it first helps reduce that bitter flavor, and pairing it with a delicious sauce (like this one) also helps.

To make this dish, you’ll boil the crumbled up block of tempeh first. Next, blend up the sauce ingredients in a blender until smooth. Heat the temeph with the sauce, grated carrots, and chopped bell pepper. Stir in cooked noodles, add cilantro, sliced green onions, and sesame seeds on top. I also add more hot sauce to just about everything I eat. Mmm!

If you like quick, high-protein recipes like this, you’ll love my new e-book coming next week of protein-rich whole food plant based recipes!

Tempeh Peanut Pasta
Prep Time
30 mins
 
Course: Main Course
Keyword: tempeh, vegan
Servings: 4 servings
Author: Faithful Plateful
Ingredients
  • 1 8-oz package tempeh
  • 1 bell pepper, chopped
  • 1 large carrot, grated
  • 8 oz rice noodles, ramen noodles, or spaghetti noodles
Peanut Sauce
  • 1 inch fresh ginger
  • 2 cloves garlic
  • 1/4 cup peanut butter
  • 1/2 cup warm water
  • 1 TBSP maple syrup
  • 2 TBSP gochujang sauce (or 1 tablespoon sriracha hot sauce)
  • 3 TBSP soy sauce or tamari
  • juice of 1/2 lime
Toppings
  • 1/2 cup cilantro
  • 1/4 cup sliced green onion
  • sesame seeds
Instructions
  1. Boil a small pot of water. Crumble the tempeh into it, and let it boil for 10 minutes. Drain into a colander.

  2. Blend the peanut sauce ingredients all together in a blender until smooth.

  3. Combine the boiled tempeh crumbles, peanut sauce, pepper and carrot into a skillet and heat through for 3-5 minutes, just so the raw garlic in the sauce cooks a bit to take the sharpness off, but not long enough to make the vegetables soft.

  4. Meanwhile, boil your noodles of choice. I usually boil a whole 16-oz package, and only use half for this recipe.

  5. Combine the noodles with the tempeh and sauce mixture. Stir in cilantro, sliced green onions. Top with sesame seeds and more hot sauce as desired.

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