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.
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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.
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