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
