Vegan Tempeh Pasta With Roasted Cauliflower
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tempeh pasta with roasted cauliflower is a nutritious, plant-based dinner combining lentil pasta with roasted cauliflower, spinach, and a tahini sauce. Ready in 25 minutes, this meal is satisfying and naturally vegan and gluten-free. It works well as a make-ahead lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 cups red lentil pasta (or any other pasta variety of choice, dry)
- 18 oz cauliflower (florets)
- 2 tsp cumin
- 2 tbsp balsamic vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 7 oz tempeh (crumbled)
- 2 tbsp tamari
- 2 tsp paprika
- 2 cloves garlic (minced)
- 2 medium green bell pepper (chopped)
- 2 cups spinach
- 7 oz cherry tomatoes
- 2 tbsp tahini (to serve)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 2327mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1711mg
- Calcium
- 336mg
- Iron
- 15mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2327MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.