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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


  • 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


  • 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.
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