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    Oh My Veggies » Vegetarian Recipes » 30 Minutes or Less

    Tempeh Pasta With Roasted Cauliflower

    Published: Oct 15, 2018 · by Nicole · Updated: May 17, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This flavourful tempeh pasta with roasted cauliflower is ideal as a cosy, nutritious dinner or a make-ahead lunch. Make it with simple ingredients in just 25 minutes! Vegan and gluten-free.

    Vegan tempeh pasta with roasted cauliflower

    I want to talk about good habits for a second. I know everyone on the internet talks about them all the time, but I just want to quickly emphasise their importance in my life.

    When we’re busy, it’s so so easy to neglect the exact things that allow us to get less done in the same amount of time. By that I mean, of course, things like sleep, adequate nutrition, exercise. There’s also others like meditation and journaling, but for me those core habits make the most difference. If I neglect one or more of them, I literally feel like a completely different person. I don’t have the same mental clarity or motivation, and find myself finishing tasks waaay later than expected.

    Of course, making your health a priority may mean cutting back in other areas of your life. For example, I practice quite rigid time management and try to be as disciplined as possible with avoiding procrastination. I wake up very early to get to the gym (which, after doing it for so long, doesn’t feel difficult anymore). But I just know I’ll get a lot more good work done if I, for example, get 7-8 hours of sleep than if I stay up way too long, or if I make myself a nutritious meals.

    So, let me know in the comments: what habits are the most important to you, and what do you do to make room for them?

    Now, let’s talk about this vegan tempeh and cauliflower pasta bowl.

    Vegan cauliflower pasta with tempeh

    Talking about it seems appropriate now that I've brought up nutritious meals. One thing I can say straight away is that recipes like this are my absolute favourite. We all know that I’m all about closing that assumption that healthy eating is restrictive. This bowl is the sort of proof I like to use because not only is it packed full of vegetables and protein, but also wholesome and satisfying.

    Tempeh cauliflower pasta closeup

    Tempeh pasta with roasted cauliflower in a bowl

    To make this tempeh pasta, we're gonna use:

    Roasted cauliflower: one of my favourite vegetables to throw into salads and pasta dishes. Firstly, it adds plenty of amazing texture. Secondly, you can make so many different sauces and spice combinations to switch it up every time! Here, were using a simple combo of cumin, balsamic vinegar, salt and pepper, which nicely complements the other aspects of the meal.

    Crumbled tempeh: this is also something I cook with a lot. It’s a great natural alternative for minced meat (if you don’t want to use store-brought substitutes) and also high in protein.

    Gluten-free red lentil pasta: this takes the protein content of the dish even further. However, you can replace it with any pasta variety or shape.

    Vegetables: of course, vegetables are a must. Most of my recipes feature a huge amount and I ain’t ashamed. For the cauliflower bowl I used green bell pepper, fresh cherry tomatoes and spinach but if you don’t have those on hand, use any other ones of your choice. Think zucchini, cucumber, leftover cooked pumpkin/squash, etc.

    Vegan tempeh pasta with cauliflower in a bowl

    Be sure to make some extra so you can enjoy this tempeh pasta once more the next day! Or if you're like me, eat it straight away as seconds/an evening snack, because more pasta is always a great idea.

    Why do I love this tempeh pasta with cauliflower?

    Roast cauliflower vegan tempeh pasta

    It's:

    • Seriously beyond delicious! I was so happy with how it turned out - you won’t be bored at any point throughout eating this.
    • Perfect as a cosy dish for autumn and winter.
    • High in plantbased protein.
    • Made from whole food ingredients.
    • Gluten-free, as long as you use gluten-free pasta.
    • Oil-free.
    • Ideal for meal prep: store it in an airtight container for up to 4-5 days.
    • Pretty much your new favourite way to eat cauliflower.
    • Easy to make and perfectly beginner-friendly.

    Roasted cauliflower pasta with tempeh

    If you give this recipe a go, be sure to tag me on Instagram or comment a photo on Pinterest so I can see your creations!

    Recipe

    Vegan Tempeh Pasta With Roasted Cauliflower

    This flavourful tempeh pasta with roasted cauliflower is ideal as a cosy, nutritious dinner or a make-ahead lunch. Make it with simple ingredients in just 25 minutes! Vegan and gluten-free.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Course: Main Course
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: cauliflower, Dinner, earth of maria, Gluten-Free, high protein, lunch, meal prep, Oil free, pasta, pasta salad, tempeh, to move, Vegetables
    Servings: 2
    Calories: 651kcal
    Author: Oh My Veggies

    Ingredients

    • 2 cups red lentil pasta or any other pasta variety of choice, dry
    • 18 oz cauliflower florets
    • 2 tsp cumin
    • 2 tbsp balsamic vinegar
    • 1 tsp salt
    • ½ tsp black pepper
    • 7 oz tempeh crumbled
    • 2 tbsp tamari
    • 2 tsp paprika
    • 2 cloves garlic minced
    • 2 medium green bell pepper chopped
    • 2 cups spinach
    • 7 oz cherry tomatoes
    • 2 tbsp tahini to serve
    US Customary - Metric

    Instructions

    • Preheat oven to 200 degrees C/ 392 F. Cook pasta according to instructions on packaging. 
    • In a large mixing bowl, toss the cauliflower florets with the cumin, balsamic vinegar, salt and pepper. Arrange on a non-stick baking sheet or baking paper and bake in the oven for around 20 minutes, until golden and crispy. 
    • Add the garlic and green bell pepper to a non-stick frying pan and cook on a medium-high heat for 2-3 minutes, until softened. Then, add the tempeh, and cook for a further 5-7 minutes, until crispy and cooked through. 
    • Combine the cauliflower and tempeh with the spinach and cherry tomatoes. Serve straight away with the tahini, or store in the fridge in an airtight container for 4-5 days. 

    Nutrition

    Calories: 651kcalCarbohydrates: 86gProtein: 38gFat: 22gSaturated Fat: 4gCholesterol: 3mgSodium: 1349mgPotassium: 2012mgFiber: 11gSugar: 13gVitamin A: 4895IUVitamin C: 251.3mgCalcium: 269mgIron: 9.4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

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    Vegan gluten-free tempeh pasta with roasted cauliflower Pinterest

    Tempeh pasta with roasted cauliflower vegan gluten-free Pinterest

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    30 Minutes or Less, Earth of Maria, Gluten-free Vegan Recipes, Tofu and Tempeh Recipes, Vegan Dinner Recipes, Vegan Lunch Recipes, Vegan Pasta Recipes, Vegan Recipes, Vegetarian & Vegan Pasta Recipes, Vegetarian Recipes cauliflower, High protein, pasta, pasta salad, tempeh, vegetables

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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