Vegan Spaghetti Primavera with Tempeh
Ingredients
- 1 block of tempeh or tofu (optional)
- salt and pepper to season tempeh
- 2 tablespoons of olive oil
- 1 tablespoon of vegan butter or margarine
- 1/2 of a smaller zucchini
- 1/3 cup of frozen or cooked peas
- 2-3 frozen or fresh asparagus
- 2 cloves of garlic
- salt, pepper, garlic powder to taste
- 1/2 tablespoon of flour
- 2 cups of unsweetened plant milk
- 1-2 tablespoons of fresh basil
- 1 tablespoon of lemon juice
- cooked spaghetti
Preparation
Season and fry the tempeh until golden brown.
Remove from the pan and add 1 tablespoon of vegan butter to the same pan.
Add vegetables and stir fry until the vegetables are done, cooking time depends on if you’re using frozen or fresh vegetables.
Season it all with salt, pepper and garlic powder.
Add flour and stir until the flour is no longer visible.
Add soy milk and cook until it thickens, about 3 minutes.
Add fresh basil, lemon juice, cooked spaghetti and serve with tempeh on top.
