Pasta Tempeh

 

Method:


To make pasta sauce, blend ingredients until smooth. Put aside.

Bring a pot of salted water to the boil and add a dash of oil and 2 C of your favourite pasta. Cook until tender.

Sauté eggplant, zucchini, mushrooms, broccoli and tempeh in oil and garlic until tender. Add ginger, a splash of soy sauce and olives. Mix with pasta sauce and heat slowly.

Either mix sauce and tempeh mix with pasta. Garnish with fresh basil, salt and cracked pepper.

 

Ingredients: 

Pasta sauce

  • 1 onion, chopped and sauteed
  • 1 garlic clove
  • 1 can tomatoes (or 6 fresh, skinned)
  • 2 roasted red peppers
  • Handful of fresh basil
  • 1 Tbsp soy sauce
  • Salt and pepper

Tempeh and vegetables

  • Olive oil
  • 1/2 eggplant, cubed
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, finely grated
  • 1 zucchini, cubed
  • 1 C mushrooms, cubed
  • 1/2 broccoli, chopped
  • 1 block tempeh, cubed
  • 1/2 C olives
  • Soy sauce

SERVES 4