Vegan Spaghetti Primavera with Tempeh
Ingredients
- 1 block of tempeh or tofu (optional)
- salt and pepper to season tempeh
- 2 tbsp of olive oil
- 1 tbsp 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 tbsp of flour
- 2 cups of unsweetened plant milk
- 1-2 tbsp of fresh basil
- 1 tbsp of lemon juice
- cooked spaghetti
Preparation
Season and fry the tempeh until golden brown
Remove from the pan and add 1 tbsp 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 3mins)
Add fresh basil, lemon juice, cooked spaghetti and serve with tempeh on top
