High-Protein Vegan Pasta Bake Recipe
Prep Time:
10 minutes
Cook Time:
1 hour, 4 minutes
Servings:
6 Servings
Ingredients
  • 8 ounces tempeh
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cups mushrooms, finely chopped
  • 4 garlic cloves, minced
  • 3 tablespoons soy sauce
  • 1 teaspoon dried oregano
  • ¾ teaspoon fennel seed
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 8 ounces high-protein bean pasta
  • ¼ cup fresh basil, slivered
Directions
  1. Preheat the oven to 375 F.
  2. Crumble the tempeh into a steamer sitting over a pot of water.
  3. Cover and steam for 10 minutes.
  4. Add the olive oil to a large skillet over medium heat.
  5. Add the onion and cook until soft and translucent, about 5 minutes.
  6. Add the mushrooms and cook for about 5 minutes.
  7. Add the tempeh, garlic, soy sauce, oregano, fennel seed, salt, pepper, and red pepper flakes. Stir frequently and cook for 8 minutes.
  8. Stir in the tomato paste and cook for 1 minute.
  9. Add the crushed tomatoes and simmer over medium-low heat for 15 minutes, stirring occasionally.
  10. While the sauce is simmering, bring a pot of water to a boil.
  11. Cook the pasta 3 minutes less than the shortest time on the package, then drain.
  12. Add the drained pasta and sauce to a 9 x 13-inch baking dish and stir well.
  13. Cover with foil and bake for 20 minutes.
  14. Add fresh basil and serve.