Smokey Tempeh-Eggplant Pasta Sauce with Sundried Tomatoes & Walnuts (vegan, gf)
A smokey, smooth pasta sauce, protein packed with chickpea-tempeh. Secret ingredients are the sundried tomatoes & crunchy walnuts, you can’t do much wrong here. So easy to make (and clean-up 🙂 ) It’s vegan and glutenfree.
Servings Prep Time
8people 20minutes
Cook Time
20minutes
Servings Prep Time
8people 20minutes
Cook Time
20minutes
Ingredients
Miso-Spice-Mix
Instructions
  1. Put a wok on high heat.
  2. Add 2 tbsp of olive oil, ontions, red bell pepper and 1 tsp of salt and stir-fry for about 5 minutes.
  3. Add egglants and 2 cups of the veggie stock and stri-fry for another 5 mintues.
  4. Add mushrooms, sundried tomatoes, tempeh all the ingredients of the “Miso-Spice-Mix” and another cup of veggie stock to the wok and cook until all veggies are soft and tender.
  5. Add nutritional yeast, walnuts and 1 cup of plantbased milk and stir-fry for some minutes more until you get a smooth, creamy consistency.
  6. Serve with pasta or chickpeas. Decorate with parsley.
Recipe Notes

Perfect for meal prep.