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Meaty tempeh pasta with white mushroom sauce
Tempeh kinda tastes a bit of turkey with a bit of a nutty taste and doesn't need a lot of seasoning like tofu does. By the way if you find dark spots on your tempeh, don't worry, it's normal. These spots are indication for the fermentation process being complete.
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I wanted to make a recipe that's comforting, yet really easy to make. And seeing that a lot of people have started hoarding pasta, I thought showing you how to make a really quick and delicious pasta dish would be a good idea now.
I loved how quickly these tempeh cubes absorbed flavour. Totally different to tofu that kinda needs a lot of convincing to take on flavour haha. Though there are exceptions like my easy tofu bacon recipe, check it out here.
If you don't have soy yoghurt at home you can easily make a sour cream yourself instead. You can find a dairy-free cashew sour cream recipe here. But Alpro finally released a nice sugar-free soy yoghurt, which I used in this recipe and can recommend (it looks like the original one but has a red sign on it saying no sugar). If you can't find it, the normal plain one will do as well (for some reason it has some sugar in it but you won't noticed it much). You can also any vegan yoghurt, like coconut yoghurt for example.
INGREDIENTS (1 portion):
- Pasta of your choice
Meaty tempeh pieces - step 2:
- 1/2 tsp smoked paprika
- 1 tbsp soy sauce
- Black pepper to taste
White mushroom sauce - step 3:
- 1/2 small white onion
- 150g white mushrooms
- 250ml soy yoghurt (no sugar from Alpro)
- 1/2 tsp minced garlic
- 1/2 tsp Mixed herbs
- 3/4 stock cube
- Black pepper to taste
Cook 1 portion of pasta of your choice (personally I love maraconi best because it absorbs flavour very well). As almost everyone is in self isolation at the moment and a lot of my friends are single, this is a recipe for them - so this recipe is only for 1 portion. But you can easily scale it up to create more portions.
Cut the tempeh into 1cm small cubes (or even smaller - this way they absorb flavour better).
Heat up some oil in a pan and fry the tempeh until it has slightly browned. Then turn down the heat a bit and season with 1/2 tsp smoked paprika powder, 1 tbsp soy sauce and black pepper to taste. You only have to cook it for 1-2 more minutes because the tempeh absorbs the flavours really well. That's it, very simple.
For the white mushroom sauce dice 1/2 small onion and finely slice 150g white mushrooms. Heat up oil in a pan and fry until both have softened. Then add all the other ingredients and cook for another 2 minutes. Done!
Mix the white mushroom sauce with the sauce and add the meathy tempeh pieces. Enjoy with a refreshing green salad on the side.
And if you like this recipe check out my Viennese potato gulasch with tempeh here.
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