Garlic Tempeh Spaghetti Recipes

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1-PAN TEMPEH BOLOGNESE



1-Pan Tempeh Bolognese image

Hearty, saucy 1-pan tempeh bolognese! Easy to make, ready in just 30 minutes, and perfect for pasta, eggplant parmesan, lasagna, and more!

Provided by Minimalist Baker

Categories     Sauce

Time 30m

Number Of Ingredients 18

1 Tbsp olive oil ((or sub twice as much water))
3/4 cup finely diced onion or shallot
1 cup shiitake (or cremini) mushrooms, minced
8 ounces tempeh ((finely chopped or grated on a box grater))
3 cloves garlic, minced
2 Tbsp coconut aminos ((or 1 Tbsp tamari or balsamic vinegar))
1/2 tsp fennel seed
1/2 tsp red pepper flake ((adjust to preferred spice level))
1/4 cup dry red wine
1 28-ounce can crushed tomatoes
3 Tbsp tomato paste
1 Tbsp fresh oregano
1-2 Tbsp vegan parmesan cheese ((plus more to taste))
1-2 Tbsp sweetener of choice ( (such as maple syrup or coconut sugar))
Water as needed to thin
Spaghetti squash
Cooked pasta
Fresh basil

Steps:

  • Heat a large-rimmed skillet, pot, or dutch oven (as large as possible to give room for browning) over medium heat. Once hot, add oil (or water) and onion and sauté for 4-5 minutes until translucent and soft, stirring frequently. If using water, add more water as needed as it evaporates quickly.
  • Add mushrooms and stir. Sauté for 2 minutes more. Then add shredded tempeh and garlic and stir (if your pan is small, do this in 2 batches so the tempeh has room to brown*). Then add coconut aminos, fennel seeds, and red pepper flake. Sauté for 4-5 minutes (or up to 10 minutes), stirring frequently, until everything is golden brown. Turn down heat if browning too quickly.
  • Add wine (optional), stir, and cook for 1 minute. Then add crushed tomatoes, tomato paste, oregano, vegan parmesan, and sweetener. Thin with water if needed (we added about 1/4 cup / 60 ml). Stir to combine and simmer for 10 minutes.
  • Taste and adjust flavors as needed, adding more coconut aminos or salt for saltiness, red pepper flake for spice, oregano for herbal flavor, tomato paste for depth of flavor, or vegan parmesan for cheesy flavor.
  • Serve with your favorite pasta or pasta alternative, like spaghetti squash, penne, or zucchini or carrot noodles and garnish with fresh basil (optional)!
  • Cooled leftovers will keep covered in the refrigerator up to 5 days, or in the freezer up to 1 month. Reheat in a saucepan or microwave until hot, adding a little water as needed to rehydrate.

Nutrition Facts : ServingSize 1 g, Calories 309 kcal, Carbohydrate 37 g, Protein 16 g, Fat 12 g, SaturatedFat 2 g, Sodium 576 mg, Fiber 7 g, Sugar 16 g

TEMPEH PESTO PASTA



Tempeh Pesto Pasta image

This is a quick and easy vegetarian recipe that works great for dinner parties or a quiet night at home! Serve with ciabatta rolls or garlic bread and a nice bottle of wine.

Provided by pama0101

Categories     Main Dishes     Pasta     Pesto Pasta Recipes

Time 45m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
4 cloves garlic, minced
1 (8 ounce) package tempeh, crumbled
½ cup chopped zucchini
½ cup chopped red bell pepper
½ cup chopped carrot
1 ¾ cups milk
1 (3.5 ounce) package dry Alfredo sauce mix (such as Knorr®)
1 tablespoon butter
1 (16 ounce) package spaghetti
4 tablespoons pesto
2 tablespoons grated Parmesan cheese
1 pinch red pepper flakes

Steps:

  • Heat olive oil in a saucepan over medium heat. Saute garlic until fragrant, about 30 seconds. Add tempeh, zucchini, red pepper, and carrot. Cook and stir until tender, 5 to 8 minutes. Add milk, sauce mix, and butter. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Drain spaghetti and add to the sauce. Mix in pesto. Cook until flavors combine, about 5 minutes. Top with Parmesan cheese and red pepper flakes.

Nutrition Facts : Calories 827.2 calories, Carbohydrate 109.3 g, Cholesterol 30.9 mg, Fat 27.9 g, Fiber 5.1 g, Protein 36.2 g, SaturatedFat 9.8 g, Sodium 1269.5 mg, Sugar 9.8 g

GARLIC TEMPEH SPAGHETTI



Garlic Tempeh Spaghetti image

This delicious vegetarian recipe is very easy to make and even meat eaters will like it. Garlic-flavored tempeh with spaghetti and mozzarella cheese is sure to please.

Provided by FranklyEmily

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 50m

Yield 1

Number Of Ingredients 8

1 cup water
⅓ (8 ounce) package tempeh, cut into bite-size pieces
3 cloves garlic, chopped
2 ounces whole wheat spaghetti, or to taste
1 tablespoon olive oil
1 pinch dried Italian seasoning, or more to taste
1 cup pasta sauce
⅓ cup shredded mozzarella cheese

Steps:

  • Combine water, tempeh, and garlic in a bowl; set aside to marinate, about 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 to 15 minutes. Drain.
  • Heat olive oil in a skillet over medium heat. Strain tempeh and garlic from water and squeeze out excess water. Sprinkle tempeh with Italian seasoning. Add tempeh and garlic to the hot oil; saute until browned on all sides, 5 to 10 minutes.
  • Toss spaghetti, tempeh, pasta sauce, and mozzarella cheese together in a serving bowl.

Nutrition Facts : Calories 807.1 calories, Carbohydrate 88.5 g, Cholesterol 34.5 mg, Fat 37.6 g, Fiber 14.3 g, Protein 35.6 g, SaturatedFat 10.4 g, Sodium 1279.4 mg, Sugar 24.7 g

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