Pasta Tempeh



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.



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