| CREAMY TEMPEH PASTA |
Creamy, easy, high protein tempeh pasta! This recipe takes very minimal cooking skills, is warm, comforting and super filling.
Recipe notes:
I used chickpea pasta as the base to really ramp up the protein but you could also use regular pasta and divide the tempeh mixture into two servings for a similar protein per serving ratio.
Chickpea pasta doesn't meal prep well as it tends to get a little hard as it sits. If you want to meal prep this, just prep the tempeh and sauce part and boil your pasta as needed. Alternatively meal prep it with regular wheat pasta.
Recipe makes 3 servings
Macros per serving:
461 cals - 17g fat - 41g carbs - 33g protein
Ingredients:
200g plain tempeh
1 tsp paprika
2 tsp poultry seasoning (or a combination of sage, thyme, celery seed, pepper, marjoram, and nutmeg)
1/4 tsp salt
1 tbsp olive oil
227g chickpea pasta (1 package)
1/4 cup vegan cream cheese
1/2 cup almond milk
Recipe:
Preheat the oven to 350 F and line a small baking tray with parchment paper.
Chop the tempeh into cubes and add to a mixing bowl.
Add paprika, poultry seasoning, salt, and oil.
Toss wel coating the tempeh.
Spread seasoned tempeh across the baking tray and bake for 18-22 minutes or until crispy.
Boil the pasta according to package directions.
To a large sauce pot add: cream cheese, almond milk, and a pinch of salt. Whisking until a smooth sauce.
Add in kale and tempeh, and mix through.
If desired add the pasta right to the sauce mixture and fold everything together.
Or plate the noodles and top with tempeh mixture.
Enjoy!
Looking for more easy, high protein, plant-based recipes with macros? Make sure you check out the High Protein Vegan Ebook Collection for simple, balanced, meal prep friendly recipes!