September 17, 2012

Tempeh & Mushroom Pasta

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This is a hearty, vegan, "meaty" pasta... without the meat! Tempeh, made from soybeans, is a great healthy substitute for ground turkey/beef. It's loaded with protein and fiber, along with many other nutrients. (Check out the World's Healthiest Foods page for more info.) I really love how quick and easy this meal comes together thanks to the help of jarred pasta sauce, but feel free to use your own homemade sauce. You could easily add tempeh and mushrooms to this homemade marinara if you'd like. The tempeh/mushroom combo gives the sauce such great texture and leaves us feeling satisfied. Zucchini is an awesome addition as well! If you've never cooked with tempeh before... this is the recipe to try!

Vegan, gluten-free (with gluten-free pasta)

8 oz. tempeh
10 oz. sliced mushrooms
2 lb. jar pasta sauce
14 oz. pasta
Optional add-ins: onion, garlic, bell pepper, zucchini, fresh herbs

Cook pasta according to package directions.*
Meanwhile, crumble tempeh.
In a large pan over medium heat, saute tempeh and mushrooms about 8 minutes or until mushrooms soften.
Reduce heat to med-low and pour in pasta sauce.
Stir occasionally until sauce is heated through, about 10 minutes.
Spoon mixture over cooked pasta.

*Note: I like to save 1-2 cups cooking liquid from the pasta to add to the sauce.

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  1. i have never cooked with tempeh but this makes me want to try!

  2. I made this tonight and it was delicious! I always steam/saute tempeh before I cook with it, it is the only way it tastes good to me.

    1. Hi Maggie! So glad you liked it! It's always such an easy, satisfying meal for us. Thanks for stopping by :)

  3. How do you steam the tempeh? In the microwave? I do not own a steamer. Thanks!

    1. Hi Katie! You could either steam it on the stove in a covered saucepan with about a cup of water, or in the microwave. Just use a microwave safe bowl with a lid, moisten the tempeh, and heat for about 5 minutes. Enjoy!!

  4. Do you need to steam the tempeh before adding to the pan? Thanks!

    1. Hi! When I first started cooking with tempeh I steamed it because I thought that's what you were supposed to do. But then I found it didn't make much of a difference to me taste-wise. So now I skip that step and just crumble it and go! ;) Some people say they prefer to steam it first, so I suppose it's all based on individual taste!

  5. Hi Kaitlin! I would love to see a homemade pasta sauce for your recipe. I use a can of diced tomatoes, a can of tomato sauce and dried basil to taste. That is perfect for my family. We aren't a big fan of Italian seasoning, but if you like it, use it! Of course, we add all the veggies, too. You make so many of your recipes from scratch and they look divine! I am a newly converted vegan, so I was so happy to find your website and Facebook page! I look forward to trying your recipes. One thing that I really love is that you don't use tofu much. I can't eat soy except in fermented form, like soy sauce. Have a fantastic day!

    1. Hi Kathy - thanks so much for sharing your homemade pasta sauce. So quick and easy, I love it!! Fun to hear you recently went vegan, I hope you've been enjoying the new lifestyle :) I couldn't believe how much more fun I was having in the kitchen once we went vegan. It continuously feels like there's so much to explore and discover! I truly hope you enjoy the recipes here - thanks for your kind words!


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