Here we are.
Another pasta situation coming right at yuh!
I’m in a bit of a rut and am too lazy to come up with something entirely new.
So I figured why not amp up a few old recipes by adding extra flavor plus a hefty plant-based protein punch!
Insert fist emoji.
Or muscly arm emoji… your choice.
Many people believe that the only way to get enough protein is by consuming meat.
Sigh.
There are soOoOo many other options peeps!
We’re talking beans, lentils, tempeh, tofu, edamame, nuts, seeds, whole grains, peas, broccoli, spinach, kale… the list goes on!
Today we’re whipping up a flavorful, satisfying bowl that will keep you feeling full and fly AF.
(Seattle has been seeing some sun so you know those crop tops and short shorts will be making an appearance soon, even if it is only 57 degrees ha.)
Anywho.
All you have to do is combine magical chickpea pasta, sautéed crumbled tempeh, crispy roasted dino kale, roasted sweet peppers, your fave marinara, savory nutritional yeast, sprouted seeds, fresh basil + parsley, spicy crushed red pepper flakes, dried oregano and good ole S&P!
We’re talking 40ish grams of plant protein in this here bowl.
Yeah buddy.
P.S. If you want to add even more veg + protein to the mix roast up some broccoli while you’re at it! You can always start roasting the broccoli/peppers first then throw in the kale later for less krispy kale—up the marinara to one cup if you’re cooking more veggies.
P.P.S. I started by stirring in 1 teaspoon of nutritional yeast aka nooch, although feel free to toss in more to taste!
P.P.P.S. Grate some vegan Parm right on top if you’re feeling extra.
Vegan Protein Pasta Bowl
Ingredients
Pasta
- 1 heaping cup chickpea pasta (Banza rotini)
Vegetables
- 2 cups torn dino kale (bite-size pieces, ribs removed)
- 1/2 cup sliced sweet bell peppers (red, orange or yellow, bite-size pieces)
- 1 teaspoon extra virgin olive oil, or enough to lightly coat
- Pink sea salt, to taste
- Freshly cracked black pepper, to taste
Tempeh Sauce
- 1 teaspoon extra virgin olive oil
- 3/4 cup crumbled tempeh
- Crushed red pepper flakes, to taste
- 1/4 teaspoon dried oregano
- Pink sea salt, to taste
- Freshly cracked black pepper, to taste
- 3/4 cup marinara (Muir Glen Italian or Tomato Basil)
- 1 teaspoon nutritional yeast, or to taste
- 1 tablespoon sprouted seeds (Go Raw)
- 2 tablespoons roughly chopped fresh basil
- 1 tablespoon roughly chopped fresh Italian parsley
Toppings
- Fresh basil
- Fresh parsley
- Freshly grated vegan Parmesan, optional (Violife)
Instructions
- For the pasta, bring a medium pot of water to a boil. Cook the pasta for 7 minutes or until al dente. Drain and rinse under cool water.
- For the vegetables, heat the oven to 425. Toss the kale and peppers with 1 teaspoon olive oil on a parchment lined large metal baking sheet. Roast for 5 minutes, flip, then roast for 7 minutes or until cooked to your liking. Season with salt and pepper.
- For the tempeh sauce, heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Saute the tempeh for 5 minutes or until lightly golden, stirring occasionally. Stir in the pepper flakes, oregano, salt and black pepper, then reduce the heat to medium low and add the marinara and nutritional yeast. Stir and gently simmer for 5 minutes.
- Fold in the roasted kale and peppers, followed by the cooked pasta. Stir and cook for a couple minutes or until hot. Remove from heat, then fold in the seeds, basil and parsley.
- Scoop the pasta into a bowl, then top with more basil and parsley, plus vegan Parmesan if you wish.