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. The tempeh/mushroom combo gives the sauce such great texture and leaves us feeling satisfied. Zucchini and spinach is an awesome addition as well! If you’ve never cooked with tempeh before, this is a great recipe to try!
Vegan, gluten-free (with gf pasta)
8 oz. tempeh
10 oz. sliced mushrooms
2 lb. jar pasta sauce
14 oz. pasta
Optional add-ins: onion, garlic, spinach, 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.