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Home » Popular » Pasta Night » Roasted Tempeh and Vegetable Linguine Bowl

Roasted Tempeh and Vegetable Linguine Bowl

May 15, 20185 Comments

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Roasted Tempeh & Vegetable Linguine Bowl - Roasted tempeh and turnips, shiitakes and red bell peppers, scallions, cabbage, kale, and radishes... all tossed together in a spicy sriracha hoisin sauce. via @thiswifecooksRoasted Tempeh & Vegetable Linguine Bowl - Roasted tempeh and turnips, shiitakes and red bell peppers, scallions, cabbage, kale, and radishes... all tossed together in a spicy sriracha hoisin sauce. via @thiswifecooksRoasted Tempeh & Vegetable Linguine Bowl - Roasted tempeh and turnips, shiitakes and red bell peppers, scallions, cabbage, kale, and radishes... all tossed together in a spicy sriracha hoisin sauce. via @thiswifecooks

Roasted Tempeh and Vegetable Linguine

Roasted Tempeh & Vegetable Linguine Bowl - Roasted tempeh and turnips, shiitakes and red bell peppers, scallions, cabbage, kale, and radishes... all tossed together in a spicy sriracha hoisin sauce.

If you love sweet and spicy, vibrant and bold, Asian-inspired flavors, have I got a bowlful for you!

Roasted tempeh and turnips, shiitakes and red bell peppers, scallions, cabbage, kale, and radishes… all tossed together in a spicy sriracha hoisin sauce.

Oh, and there’s pasta in there, too because #ieatcarbs.

The base of this recipe is simple which makes it super easy to customize with whatever veggies you have on hand.

For example, the first step is roasting cubed tempeh and turnips together.

Don’t have a turnip in the fridge? No problem; use a potato.

Don’t have kale or cabbage; sub Brussels sprouts.

Want to kick up the heat?  Top with a drizzle of sriracha sauce.

See what I mean? Super flexible.

I’m not sure if this qualifies as a salad with pasta or a pasta with veggies but either way, it’s all very good.

Roasted Tempeh & Vegetable Linguine Bowl - Roasted tempeh and turnips, shiitakes and red bell peppers, scallions, cabbage, kale, and radishes... all tossed together in a spicy sriracha hoisin sauce.

Ingredients for Roasted Tempeh and Vegetable Linguine:

  • tempeh
  • turnip
  • olive oil
  • Chinese 5-Spice blend
  • linguine
  • red bell pepper
  • red cabbage
  • kale leaves
  • shiitake mushrooms
  • radishes
  • hoisin sauce
  • sriracha sauce
  • ginger paste
  • scallions
  • white sesame seeds

 

How to make Roasted Tempeh and Vegetable Linguine:

Preheat oven to 425 degrees F.
 
To a medium bowl, add tempeh and turnips. Add olive oil and Chinese 5-Spice blend; toss to coat.
 
Spread onto a baking sheet and roast 20-25 minutes; until turnips are fork tender.
 
Prepare linguine according to package directions. Drain then drizzle lightly with 1 teaspoon olive oil; toss to coat and set aside.
 
Into a large skillet over medium-high heat, add remaining 1 tablespoon olive oil.
 
When the oil is heated, add red bell peppers, red cabbage, and kale leaves. Cook 3 minutes, until vegetables are slightly tender.
 
Add mushrooms and continue cooking another 2 minutes or until softened.
 
Add tempeh, turnips, and radishes.
 
Stir in hoisin sauce, sriracha sauce, ginger paste. Add linguine and toss well to coat.
 
Top with scallions and sesame seeds.
 
Serve warm.
 

Cheers!

 

Roasted tempeh and turnips, shiitakes and red bell peppers, scallions, cabbage, kale, and radishes... all tossed together in a spicy sriracha hoisin sauce.

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Pasta Ratatouille recipe | Easy to make, one pot dish bursting with robust flavors of the season - zucchini, tomatoes, garlic, eggplant, lemon, red peppers... it's all in there... tossed with fresh pappardelle pasta for a company-worthy meal at home.

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Roasted Tempeh & Vegetable Linguine | Vegan | thiswifecooks.com

Roasted Tempeh and Vegetable Linguine Bowl

Roasted tempeh and turnips, shiitakes and red bell peppers, scallions, cabbage, kale, and radishes... all tossed together in a spicy sriracha hoisin sauce.
5 from 1 vote
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Author: Holly Gray
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Ingredients

  • 1 8- ounce package tempeh cut into 1" pieces
  • 1 medium turnip cut into 1" pieces
  • 1 teaspoon + 1 tablespoon olive oil divided
  • 1 3/4 teaspoons Chinese 5-Spice blend
  • 8 ounces linguine pasta
  • 1/2 cup red bell pepper thin sliced
  • 1/2 cup red cabbage shredded
  • 1 cup kale leaves rough chopped, stems removed
  • 1/2 cup shiitake mushrooms thin sliced with stems removed
  • 1/2 cup radishes halved and thin sliced
  • 1/2 cup hoisin sauce
  • 3 tablespoons sriracha sauce
  • 1/8 teaspoon ginger paste
  • 2 tablespoons scallions sliced
  • 2 teaspoons white sesame seeds

Instructions

  • Preheat oven to 425 degrees.
  • To a medium bowl, add tempeh and turnips. Add olive oil and Chinese 5-Spice blend; toss to coat. Spread onto a baking sheet and roast 20-25 minutes; until turnips are fork tender.
  • Prepare linguine according to package directions. Drain then drizzle lightly with 1 teaspoon olive oil; toss to coat and set aside.
  • To a large skillet over medium high heat, add remaining 1 tablespoon olive oil. When oil is heated, add red bell peppers, red cabbage, and kale leaves.Cook 3 minutes, until vegetables are slightly tender. Add mushrooms and continue cooking another 2 minutes or until softened.
  • Add tempeh, turnips, and radishes.
  • Stir in hoisin sauce, sriracha sauce, ginger paste. Add linguine and toss well to coat.
  • Top with scallions and sesame seeds; serve warm.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

Sweet and spicy, vibrant and bold, Asian-inspired flavors,

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Filed Under: Lunch & Dinner, Pasta Night, Vegan Tagged With: Asian, pasta, vegan

about holly

ABOUT HOLLY

Hi, I'm Holly! Welcome to my little corner of the Internet. I am passionate about food and love to share creative and flavorful recipes the whole family will love! Read more...

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Reader Interactions

Comments

  1. Linda and Alex @ Veganosity

    May 18, 2018 at 3:29 pm

    This looks amazing! I love that you combined linguine with Asian flavors.

    Reply
  2. Cadry's Kitchen

    May 19, 2018 at 11:44 am

    This sounds so flavorful & I love the array of veggies in the dish. I don’t use hoisin sauce nearly often enough. It adds deliciousness to everything it touches.

    Reply
  3. Alena

    May 20, 2018 at 5:18 am

    What a great combination! Love these types or real-life eats 🙂 Asian food is just the best

    Reply
  4. Plant Power Couple

    May 21, 2018 at 12:42 am

    Wow, I’ve never tried roasting tempeh before, but now I must! It looks so meaty and flavorful in this recipe!

    Reply
  5. Nicole Dawson

    May 21, 2018 at 4:21 pm

    I eat carbs too! Can’t wait to try this recipe..I love all those flavors.

    Reply

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Holly Gray - vegan food blogger - thiswifecooks.com

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