This time my daughter cooked a pasta with tempeh. I had to Google tempeh first: it is a firm block of fermented soybeans, has a nutty flavor, contains a lot of plant-based protein (about 20 g per 100 g) and is considered a healthy meat substitute. If you make the recipe without cream cheese and cheese, it is purely vegan.
Read also: Recipe for a creamy truffle-mushroom risotto
Photo by Lara, meinhaushalt.at
Cut the eggplant and onion into small cubes. Crumble the tempeh roughly with your fingers. Finely chop the garlic and sun-dried tomatoes.
Cook the pasta in boiling salted water until al dente. Before draining the pasta, reserve some pasta cooking water.
Heat the oil in a large pan. Lightly salt the eggplant and onions and fry over medium-high heat for about 8–10 minutes (until lightly browned). Stir occasionally. If it starts to stick, add water by the tablespoon.
Add the tempeh and fry for another 4–5 minutes, until it is browned in places.
Add the garlic and sun-dried tomatoes and cook for about 30 seconds.
Stir in the tomato paste and fry briefly. Add the passata, soy sauce, vinegar, nutritional yeast flakes and spices.
Let the sauce simmer gently for about 6–8 minutes. If necessary, add some pasta water and then stir in some cream cheese and cheese.
Fold in the pasta and season to taste. Be careful with salt, because soy sauce and sun-dried tomatoes are already salty.
If desired, you can also sprinkle some Parmesan on top.
You can also use gnocchi
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