Main
High-Protein Vegan Tempeh & Walnut Pasta
30 minServes 2Nutri-Score B€€
B
30 min
30 minHigh-Protein Vegan Tempeh & Walnut Pasta
what you need
Ingredients
tempeh (crumbled into small pieces)Fresh150 g
soya saucePantry15 ml
Worcester saucePantry5 ml
walnuts (chopped)Nuts & seeds10 g
garlic (minced)Produce1 piece
tomato pastePantry15 ml- harissaPantry15 ml
pastaGrains150 g- chopped tomatoes (canned)Pantry400 g
- vegetable stockPantry200 ml
smoked paprikaSpices1 g
spinachProduce100 g- pumpkin seeds (for topping)Nuts & seeds5 g
- hummus (for topping)Fresh15 ml
basil (chopped, for topping)Produce5 g- oil (for frying)Pantry15 ml
per serving
Nutrition
494kcal
- Carbs
- 65 g
- Proteins
- 23 g
- Fat
- 16 g
what you’ll use
Tools
Frying pan
Stovetop
step by step
Method
- Step 1
Fry the tempeh
- Heat a little oil in a pan and sauté the crumbled tempeh.
- Add the soya sauce, Worcester sauce and chopped walnuts.
- Remove from the pan once cooked through.
- Step 2
Start the sauce
- Add the minced garlic to the pan and sauté for a minute.
- Add the tomato paste, harissa, chopped tomatoes, vegetable stock, smoked paprika and pasta.
- Cover the pan and let simmer until the pasta is cooked.
- Step 3
Wilt the spinach and combine
- Add the spinach and let it wilt.
- Return the tempeh and walnuts to the pan and mix through.
- Step 4
Serve with toppings
- Turn off the heat.
- Top with pumpkin seeds, hummus and chopped basil.
most cooked first