Tempeh Pasta With Roasted Cauliflower Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 20 mins
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
1Preheat oven to 200 degrees C/ 392 F. Cook pasta according to instructions on packaging.
2In 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.
3Add 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.
4Combine 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.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.