Our Favorite Quick & Easy Weeknight Pasta, Vegan + Gluten-Free
Author: 
Recipe type: pasta, dinner
Cuisine: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 8oz package of tempeh
  • 2 tablespoons tamari, divided
  • 4 servings of your choice of pasta (see my favorites above)
  • 3 tablespoons olive oil, divided
  • 2 cups broccoli florets
  • 2 packed cups shredded kale
  • ¼ cup kalamata olives, chopped
  • 1 tablespoon capers
  • juice of half a lemon
  • ¼ cup nutritional yeast
  • salt and pepper, to taste
Instructions
  1. Slice the tempeh into ½" cubes. In a medium bowl, toss it with1 tablespoon of tamari. Let it marinate for at least 10 minutes.
  2. Prepare the pasta according to the directions on the package.
  3. In a medium sized pan, heat 1 tablespoon of olive oil at medium heat. Add the tempeh and broccoli and saute until the tempeh is lightly browned and the broccoli is tender (about 10 minutes).
  4. Add the kale and stir it in until it wilts (about 2 minutes).
  5. When the pasta is done cooking, drain the water and return the pasta to the pot on the stove and turn the heat to low. Add the sauteed tempeh and vegetables and the remaining ingredients, then stir until everything is warm.
  6. Transfer to plates and enjoy right away.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2018/01/18/favorite-quick-easy-weeknight-pasta-vegan-gluten-free/