Tempeh is made from fermented soybeans and this recipe provides a great way of using it to give both texture and flavour to a well-known pasta dish. You will need an Instant Pot for this recipe.
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
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Ingredients
dried oregano 1 tsp
chopped tomatoes 400 g
vegetable stock cube 1
tempeh 175 g (chopped)
olive oil 1 tbsp
mushrooms 220 g (chopped)
vegan Parmesan to serve
whole wheat penne pasta 300 g
tomato purée 2 tbsp
onion 1 (chopped)
garlic cloves 1 (chopped)
carrot 2 (chopped)
balsamic vinegar 1 tsp
maple syrup 1 tsp
Method
Chop the onion, carrots, mushrooms, garlic and tempeh.
Set the Instant Pot to SAUTÉ, heat the olive oil and sauté the onion and carrots for 3–5 minutes. Add the mushrooms and garlic. Cook for 3 minutes.
After 3 minutes, add the rest of the ingredients, apart from the vegan Parmesan, plus 150ml water per serving. Set to PRESSURE for 4 minutes (or half the cooking time stated on the pasta packet plus 1 minute). QPR at the end of cooking.
Season to taste and serve with the vegan parmesan sprinkled over the top.
