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Vegan tempeh pasta with roasted cauliflower

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.
Course Main Course
Cuisine Vegan
Keyword cauliflower, Dinner, Gluten free, high protein, lunch, meal prep, Oil free, pasta, pasta salad, tempeh, Vegetables
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 651kcal
Author Maria Gureeva


  • 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


  • 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