Tahini Pasta with Brussels & Tempeh | Fit Healthy Recipes
Tahini Pasta with Brussels & Tempeh
20 mins prepServes 3
A delicious tahini pasta dish featuring Brussels sprouts and tempeh bacon, perfect for any meal. This vegan recipe combines marinated tempeh, roasted Brussels sprouts, and a creamy tahini dressing, creating a satisfying and flavorful dish.
1: Mix the soy sauce, apple cider vinegar, maple syrup, garlic powder, cumin, smoked paprika, and chipotle powder in a medium bowl.
2: Transfer the tempeh rectangles to a baking dish or reusable container. Add the marinade and coat the tempeh evenly in the marinade. Set aside for at least 20 minutes.
3: Preheat the oven to 425ºF.
4: Cook the pasta according to the directions on the packet until al dente.
5: Toss the sliced Brussels in olive oil to coat. Season with salt and pepper. Roast for about 10 minutes, or until crispy. Set aside.
6: Transfer the tempeh to a large baking sheet and place in a single layer. Bake for 10 minutes. Flip the tempeh over and bake for about 10 minutes more, or until crispy. Or air-fry the tempeh for about 7 minutes, or until crispy. Slice the tempeh into small squares.
7: Meanwhile, heat a drizzle of olive oil to a large skillet over medium-high heat. Cook the onion for about 7 minutes, or until browned. Add the remaining marinade from the tempeh and cook for 3 minutes more.
8: Add the tahini, lemon juice, and maple syrup to a medium bowl. Grate the garlic into the bowl using a microplane or fine grater. Add about 5 tablespoons water, or until the desired consistency.
9: In a large bowl, mix the pasta, tempeh bacon, Brussels sprouts, and caramelized onion. Serve and drizzle with the desired amount of tahini dressing.
