Asian Tempeh Pasta

Tempeh is a tasty vegan substitute when you’re craving meat. The soy-based protein has a heartier texture than tofu and can be added to any savory meal. This Asian-style pasta recipe is inspired from Lightlife, my favorite source for tempeh.
Tempeh is a tasty vegan substitute when you’re craving meat. The soy-based protein has a heartier texture than tofu and can be added to any savory meal. This Asian-style pasta recipe is inspired from Lightlife, my favorite source for tempeh.

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Asian Tempeh Pasta

Ingredients:

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• 8 ounces angel hair pasta 

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• Juice of 1 large orange

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• 1 tablespoon grated orange zest

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• 3 tablespoons toasted sesame oil 

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• 1/4 cup tamari sauce 

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• 1 tablespoon freshly grated ginger 

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• 2 tablespoons canola oil

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• 8 ounces Lightlife’s Organic Soy Tempeh, cut into 48 pieces

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• 1 large carrot, cut into matchsticks

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• 3 green onions, chopped (green and white parts)

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• 1/2 cup snow peas

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• 1 tablespoon water 

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• 1/2 cucumber, sliced lengthwise, seeded, thinly sliced

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• 1/4 cup finely chopped fresh cilantro

Directions:

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1. Cook pasta in a large pot of boiling water according to package directions. Drain and keep warm.

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2. Meanwhile, in a medium bowl, whisk together orange juice, zest, sesame oil, tamari, and ginger. Add tempeh and toss to coat. Let marinate for 5 to 10 minutes.

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3. In a large skillet over medium heat, heat oil. Remove tempeh from marinade, reserving marinade, and transfer tempeh to the skillet. Cook, stirring occasionally, until tempeh is a golden brown.

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4. Using a slotted spoon, transfer tempeh to a plate and keep warm.

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5. Add carrots, green onions, snow peas, and water to skillet, stirring to combine. Cover and cook, stirring occasionally, until carrots are just tender.

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6. Stir reserved marinade into the vegetables and bring to a simmer.

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7. In a large bowl, combine pasta, tempeh, carrot mixture, and cucumber. Serve garnished with cilantro.

More tasty vegan dinner recipes!