Tempeh Chickpea Chili Miso Noodles
Ingredients
- Spaghetti noodles
- 2 tablespoons olive oil
- 1/2 onion, diced
- 1 clove garlic, minced
- Tempeh, crumbled
- 6-8 cremini mushrooms, sliced
- 3/4 cup cooked chickpeas
- Baby spinach
- 2-4 tablespoons chili miso sauce
- Sea salt and cracked pepper, to taste
- Sprouts, for topping (optional)
Preparation
Cook noodles in salted boiling water and reserve 1 cup of water.
Heat 2 tablespoons olive oil over medium-high heat, add 1/2 diced onion and 1 clove minced garlic.
Add crumbled tempeh and 6-8 sliced cremini mushrooms, then sauté for several minutes until mushrooms start to soften.
Add 3/4 cup cooked chickpeas and toss together.
Add baby spinach and the cooked noodles, then toss to combine.
Add 2-4 tablespoons chili miso sauce and a couple splashes of pasta water.
Season well with sea salt and cracked pepper.
Add more chili sauce if desired, then transfer to bowls and top with sprouts.
Tips
Substitute tempeh with tofu or another protein if preferred.
Use any type of noodles available, as spaghetti is just a suggestion.
