Here, here, Vegan and Vegetarian… look over here, I’ve got something that you must try 😀
Perhaps I have mentioned this way too many time, that my sons are very fond of tempeh, or also known as fermented soya beans. When I served this, they literally just slurped everything down ha ha ha.. You know, I’ve got tons of recipe containing tempeh. This will just be another one but you will love it too. The ingredients are not too complicated. You only need to get to the Asian store and buy tempeh. Even though this recipe is specially dedicated to vegans and vegetarians, but this is also suitable for anyone with different diet. Please remember, that tempe is a little bit dry in it’s consistent. That is why I stir fry them in ”fat” to make it more juicy. Alright, let me start!
Pasta with Tempe sauce
4 portions of pasta of your choice (i.e.: vegan pasta)
1/2 ts rosmarin*
2 ts oregano*
*(if you’d prefer using fresh herbs then use double the amount instead, chop finely)
chili flakes (optional)
1 big glass of crushed tomatoes (you can also use canned pasta sauce).
salt and pepper
100gr vegetable margarine (or margarine of your choice)
Dice your tempe into really small dices. chop the onion; crush garlic and chunk. In a cooking pot, melt margarine and stir fry tempe until it is slightly golden brown and crispy. Allow your tempe to be fried slowly in medium heat. Sprinkle just a little bit of salt so it will be absorbed into tempe. Then put onion and garlic into the pot and continue to stir fry until it smells really nice. Put your sauce/crushed tomatoes into the pot and then put the herbs and some chili flakes if you’d like. Salt and pepper to your taste and allow it to simmer and not boil. Serve together with your pasta.