The perfect plant based meal

I don’t have a lot of time to cook and am always looking for simple, delicious vegan options to add into my rotation. While the portion looks like a “small” amount, the food is truly filling. The chickpea pasta is a great option to add more protein to your meal, but remember that a 1/3 of a cup cooked is a portion. The largest portion on your plate should be your vegetables. In this case I used wilted arugula and sun-dried tomatoes.  For additional options chickpea pasta could be replaced with lentil pasta, brown rice or quinoa pasta.



What You Need

  • 8-10 oz organic, gluten free tempeh ( i like Soy Boy 5 grain tempeh)
  • 3-4 T balsamic vinegar
  • 3-4 T Bragg’s liquid amino acids
  • 1 T Olive Oil
  • 1 T dried basil
  • 1 T dried oregano
  • 1 T dried thyme
  • 1 T fennel
  • 1/2 T red pepper flakes
  • salt
  • pepper


What To Do

  • Cut tempeh into small cubes
  • Combine all ingredients into a bowl and mix until combined. Add tempeh
  • Marinate over night
  • Next day- Heat large skillet add tempeh and pour 1 TBSP Olive Oil over tempeh to prevent dryness.
  • Turn tempeh on each side at least one time allowing to cook about 12-15 minutes total

One serving is 3 ounces of tempeh

In another pan

  • Wilt Arugula
  • Add sun dried tomatoes
  • Heat until warm
  • Add tempeh to 1 cup of arugula mixture

You can add 1/3 cup cooked chickpea, lentil or brown rice pasta. Just recognize portions and that your main base should be your arugula and not your pasta