Tempeh Chickpea Chili Miso Noodles

RECIPE BY @TERIANNCARTY

This dish is a great way to enjoy asian flavours and tempeh! It's a simple recipe but packs a great punch of flavour. Add more chili if you like and top with chopped fresh herbs. 

INGREDIENTS

• 1 bag spaghetti

• 2 tbsp olive oil

• a pinch of chili flakes

• 1/2 onion small dice

• 1 big clove garlic minced

• 1 block tempeh steamed band, cubed

• 6 cremini mushrooms sliced

• 3/4 cup cooked chickpeas

• 1/2 bunch rapini roughly chopped (broccoli rabe)

• 1/4 cup chili miso sauce

• a handful sprouts

METHOD

1. Cook noodles in salted boiling water. Reserve 1 cup of water.

2. In the mean time heat 2 tbsp olive oil over med-high heat, add 1/2 diced onions and 1 clove minced garlic. Add in tempeh and sliced cremini mushrooms.

3. Sauté for several minutes until mushrooms start to soften, add rapini and 3/4 cup cooked chickpeas and toss together.

4. Add cooked noodles and toss to combine. Finally, add chili miso sauce and a couple splashes of pasta water. Season well with sea salt and cracked pepper.

5. Add more chili sauce if desired, transfer to bowls and enjoy!!

Teri-Ann | @terianncarty | www.terianncarty.com

Teri-Ann is a food photographer, recipe developer and yoga teacher from Toronto, Canada. Teri-Ann adopted a vegan lifestyle 9 years ago soon after she got sober and broke free from a debilitating alcohol and drug addiction. She wanted to cleanse her body from the inside out and choosing a plant-based diet was one of the ways she achieved that. Teri-Ann now spends most of her days developing recipes, styling dishes, and shooting photographs for numerous clients as she builds her personal brand.