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A round, white ceramic bowl has been filled with a colorful tempeh vegetable pasta dish. It rests on a white surface.
5 from 2 votes

Tempeh Vegetable Pasta Bowls

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yields: 4 servings

Ingredients

  • 1 medium or large zucchini, quartered lengthwise and then sliced crosswise into 3/4-inch pieces
  • 1 medium eggplant, cut into 3/4-inch cubes (about a pound)
  • 2 bell peppers, seeded and cut into 3/4-inch pieces
  • 3 tablespoons olive oil
  • 1 tablespoon lemon zest
  • Coarse salt and black pepper
  • 2 cloves garlic, minced
  • 4 teaspoons fresh thyme leaves
  • 1-2 tablespoons lemon juice (more to taste)
  • 8 ounces small or medium pasta shape of choice
  • 2 cups arugula or baby spinach
  • 1 batch lemon pepper tempeh cubes (you can substitute baked tofu, either homemade or store-bought, smoked tofu, seasoned seitan pieces, or vegan sausage of choice!)
  • Balsamic vinegar (for drizzling)

Instructions

  • Preheat your oven to 400F. Toss the vegetables with 2 tablespoons olive oil and the lemon zest. Place them on 1 or 2 lined baking sheets (depending on oven size) and sprinkle generously with salt and pepper. Roast the vegetables for 20 minutes. Add the minced garlic and give the vegetables a good stir on the baking sheet. Continue roasting for another 15 minutes, or until the vegetables are browning at the edges and tender.
  • When the veggies are close to ready, bring a pot of salted water to a boil. Cook your pasta according to package instructions. When the pasta is ready, drain it and then toss it with the remaining tablespoon olive oil (or as much as you need to coat it lightly), lemon juice, and thyme leaves. Season to taste with salt and freshly ground black pepper.
  • To serve your bowls, you can either divide the pasta, tempeh cubes, greens, and roasted veggies evenly in four bowls. Or you can stir everything together in a large mixing bowl before dividing onto plates or bowls and serving. Drizzle each bowl with balsamic vinegar and serve.

Notes

Leftover pasta, tempeh, and roasted veggies will keep for up to 3 days in an airtight container in the fridge.