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Spaghetti With Tempeh-Miso Sauce

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    Spaghetti With Tempeh-Miso Sauce
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    Ingredients: green pepper, carrot, grated tempeh, celery and fennel, tomatoes, miso and basil
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    Heat the oil in a large skillet over medium heat. Add the celery and fennel and sauté, stirring frequently, until soft and translucent, about 8 to 10 minutes.
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    Add the green pepper, carrots and tomatoes, and cook, stirring frequently, for 10 minutes.
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    Add the tempeh and water, and bring to a boil. Lower the heat to low and simmer, stirring occasionally for another 10 minutes.
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    Take out 2 cups of the mixture, and blend it with the miso in a blender until smooth. Stir it back into the mixture, and add the basil. Add black pepper to taste.

Text, photos and food cooked by Michal Martinek

Jan 15, 2016

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Spaghetti With Tempeh-Miso Sauce

East meets West in this delicious recipe—a great alternative to your regular red pasta sauce. An amalgam of fresh veggies, nutty tempeh and salty-sweet miso paste, it is quick to make and has a distinct, very umami taste to it.

Don’t go crazy about measuring the exact amounts for the vegetables—a quarter cup less of green pepper or one more tomato won’t make a huge difference. 

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  1. Serves 4
  2. 2 tablespoons olive oil
  3. 1/3 cup celery, finely diced (about 2 sticks celery)
  4. ¾ cup fennel, trimmed, finely diced (about 1 fennel)
  5. 1¾ cup green pepper, destemmed, seeded, finely diced (about 1 large pepper)
  6. ¾ cup carrots, peeled, grated (about 1 large carrot)
  7. 3 medium tomatoes, diced
  8. 1½ cups water
  9. 1 cup tempeh, grated
  10. 3 tablespoons miso paste
  11. 1 tablespoon fresh basil, finely chopped
  12. Black pepper, freshly ground
  13. 1 pound spaghetti

1

Heat the oil in a large skillet over medium heat. Add the celery and fennel and sauté, stirring frequently, until soft and translucent, about 8–10 minutes.

2

Add the green pepper, carrots and tomatoes, and cook, stirring frequently, for 10 minutes.

3

Add the tempeh and water, and bring to a boil. Lower the heat to low and simmer, stirring occasionally for another 10 minutes.

4

In the meantime, bring a large stockpot of water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, until al dente. Drain well.

5

Take out 2 cups of the mixture, and blend it with the miso in a blender until smooth. Stir it back into the mixture, and add the basil. Add black pepper to taste.

6

Combine the pasta with the sauce and serve.

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