This is a quick and easy meal for those inevitable days when you don’t feel like spending a heap of time in the kitchen.
I loved the simple flavour combination of this dish. I genuinely enjoy the nutty, slightly sour taste of tempeh, so I didn’t feel the need to embellish it with sauces or spices. If you prefer yours with a marinade, a simple tomato sauce or a sesame/tamari/garlic combo would work nicely here. Or you could just leave out the tempeh altogether and use tofu or beans in its place.
I used a spiralizer to create my carrot pasta. To be honest, I found it a total pain to use with carrots, because they’re firmer and smaller than a spiralizer-friendly vegetable like zucchini. Next time, I’d just skip using it and choose a basic vegetable peeler instead.
Isn’t it lovely how the simplest tools work better than the latest gadgets?
(Looking for healthy dessert recipes, or tips for how to eat deliciously on a budget? Then check out my e-books here.)
Carrot ‘Pasta’ with Tempeh
gluten-free, dairy-free, vegan, egg-free, five ingredients or less
1 large carrot, spiralized or sliced into ribbons using a vegetable peeler
1/3 cup tempeh, cut into small cubes
1 tbsp olive oil
splash of rice vinegar or apple cider vinegar
salt and pepper to taste
In a small pan, heat the olive oil and add the cubed tempeh. Sauté for several minutes, then add the carrots and splash of vinegar.
Continue to cook for another 3-4 minutes, until carrots have softened but still maintain some bite.
Remove from heat and add salt and pepper to taste.