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.