High-quality vegan protein sources can be hard to come by, but tempeh is a true exception. With around 20g of protein per 100g, it’s an excellent source of protein and can ensure you’re providing your body with everything it needs.
Like other plant-based proteins, it does have a limiting amino acid in the form of methionine, so add some seeds or nuts to this recipe to help boost the amino acid profile of the meal.
Now, to the good stuff.
Prep and cooking time: 40mins
80g wholewheat tagliatelle
1 tbsp extra virgin olive oil
1 onion, finely diced
2 garlic cloves, finely diced or minced
250g brown mushrooms, sliced
2 tsp ground smoked paprika
1 tsp dried thyme or 8 fresh sprigs, destemmed
1 tbsp tahini
1 tbsp soy sauce
100ml white wine
300ml milk alternative
200ml vegetable stock
2 tbsp cornflour
198g tempeh, diced
1 x 400g tin brown lentils, rinsed and drained
1 large handful fresh parsley, roughly chopped
Prepare the pasta as per packet instructions.
Heat the oil in a large casserole dish, over medium heat. Fry the onion and garlic, until softened.
Add the mushrooms, and season with salt and pepper. Add the paprika and thyme, and stir well.
Add the tahini, soy sauce, and white wine, and cook for 5-8mins.
Pour in the milk (we used oat milk), stock, and add the cornflour. Stir quickly to make sure there are no lumps in the cornflour.
Add the tempeh, lentils, and spinach, and stir until the spinach has wilted, or roughly 5mins. If you don’t like tempeh, add another tin of lentils and increase the carbohydrate portion by 0.25 per person.
Serve on top of pasta with parsley on top.