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.
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
Cook noodles in salted boiling water. Reserve 1 cup of water.
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.
Sauté for several minutes until mushrooms start to soften, add rapini and 3/4 cup cooked chickpeas and toss together.
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.
Add more chili sauce if desired, transfer to bowls and enjoy!!
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.