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Vegan tempeh pasta with roasted cauliflower

Get the Recipe: Vegan Tempeh Pasta With Roasted Cauliflower

This flavourful tempeh pasta with roasted cauliflower is ideal as a cosy, nutritious dinner or a make-ahead lunch. Make it with simple ingredients in just 25 minutes! Vegan and gluten-free.

Ingredients

  • 2 cups red lentil pasta, or any other pasta variety of choice, dry
  • 18 oz cauliflower , florets
  • 2 tsp cumin
  • 2 tbsp balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 7 oz tempeh, crumbled
  • 2 tbsp tamari
  • 2 tsp paprika
  • 2 cloves garlic, minced
  • 2 medium green bell pepper, chopped
  • 2 cups spinach
  • 7 oz cherry tomatoes
  • 2 tbsp tahini, to serve

Instructions 

  • Preheat oven to 200 degrees C/ 392 F. Cook pasta according to instructions on packaging. 
  • In a large mixing bowl, toss the cauliflower florets with the cumin, balsamic vinegar, salt and pepper. Arrange on a non-stick baking sheet or baking paper and bake in the oven for around 20 minutes, until golden and crispy. 
  • Add the garlic and green bell pepper to a non-stick frying pan and cook on a medium-high heat for 2-3 minutes, until softened. Then, add the tempeh, and cook for a further 5-7 minutes, until crispy and cooked through. 
  • Combine the cauliflower and tempeh with the spinach and cherry tomatoes. Serve straight away with the tahini, or store in the fridge in an airtight container for 4-5 days. 
Calories: 651kcal, Carbohydrates: 86g, Protein: 38g, Fat: 22g, Saturated Fat: 4g, Cholesterol: 3mg, Sodium: 1349mg, Potassium: 2012mg, Fiber: 11g, Sugar: 13g, Vitamin A: 4895IU, Vitamin C: 251.3mg, Calcium: 269mg, Iron: 9.4mg