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.
- 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