• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
This Savory Vegan
  • RECIPES
  • DINNER PLANS
  • SHOP
    • eBook
    • Amazon Faves
  • NEWSLETTER
  • VIDEOS
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • RECIPES
  • SHOP
  • NEWSLETTER
  • DINNER PLANS
  • CONTACT
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • SHOP
    • NEWSLETTER
    • DINNER PLANS
    • CONTACT
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home

    Vegan Cajun Pasta with Panko Tempeh

    March 18, 2021 By Rene 6 Comments

    This Vegan Cajun Pasta with Panko Tempeh is comfort in a bowl. Creamy pasta, crunchy tempeh and the perfect amount of spice - a must make!

    Jump to Recipe
    This Vegan Cajun Pasta with Panko Tempeh is comfort in a bowl. Creamy pasta, crunchy tempeh and the perfect amount of spice - a must make | ThisSavoryVegan.com #thissavoryvegan #veganpasta #tempeh

    This pasta is EVERYTHING! The pasta alone is delish, but the addition of the panko tempeh takes it to a whole other level. Let me say that this recipe does require a few extra steps than my recipes normally call for, but it is so worth it! Trust me, this is worth the time!

    How to make the panko tempeh

    This isn't your standard panko tempeh. It is layered with flavor from the inside out. I don't even know what made me think of marinating the tempeh this way, but I'm so glad I did.

    I decided to take one of my favorite tahini dressings and use it as the marinade. This dressing is creamy, tangy and sooooooo tasty! It gives the tempeh so much flavor! Add all of the marinade ingredients together in a bowl and coat the tempeh in it - marinate for 30 minutes.

    This Vegan Cajun Pasta with Panko Tempeh is comfort in a bowl. Creamy pasta, crunchy tempeh and the perfect amount of spice - a must make | ThisSavoryVegan.com #thissavoryvegan #veganpasta #tempeh

    When you are ready to bread the tempeh, combine the panko and some cajun seasoning in a bowl. Now, there is a trick to breading these - you need to wipe off MOST of the tahini marinade before putting the tempeh in the panko. You just want a thin layer. This means you will have A LOT of the tahini marinade leftover, which you can use to make more tempeh another day or use it as a salad dressing!

    Set the breaded tempeh aside and prepare the pasta.

    This Vegan Cajun Pasta with Panko Tempeh is comfort in a bowl. Creamy pasta, crunchy tempeh and the perfect amount of spice - a must make | ThisSavoryVegan.com #thissavoryvegan #veganpasta #tempeh

    How to make the vegan cajun pasta

    First, you need to cook your pasta. Be sure to drain it 2 minutes before the package instructions call for - it will finish cooking in the sauce.

    Place the empty pot back on the stove and add the vegan butter, shallot, garlic and rosemary. Things will start smelling good. Add the tomato paste & cajun seasoning. Lastly, add the broth, non-dairy milk and vegan cream cheese. It's going to look super watery, but trust me, it will come together. Let the sauce simmer and finish preparing the tempeh.

    This Vegan Cajun Pasta with Panko Tempeh is comfort in a bowl. Creamy pasta, crunchy tempeh and the perfect amount of spice - a must make | ThisSavoryVegan.com #thissavoryvegan #veganpasta #tempeh

    Bring everything together

    Add some olive oil to a pan and let it get super hot. Add the tempeh and brown on both sides - being sure to flip carefully. It should take about 3 minutes per side. Leave the tempeh on low heat and finish the pasta.

    Add the cooked pasta to the sauce with some parsley and pepper and stir it through until the sauce has thickened and the pasta is finished cooking. It should take 3-5 minutes. Give it one last taste and serve it up.

    This Vegan Cajun Pasta with Panko Tempeh is comfort in a bowl. Creamy pasta, crunchy tempeh and the perfect amount of spice - a must make | ThisSavoryVegan.com #thissavoryvegan #veganpasta #tempeh

    How to serve Vegan Cajun Pasta with Panko Tempeh

    Plate the pasta with a few slices of tempeh and top it all off with more parsley & pepper. Now get ready to dig in.

    This is the ultimate plate of food. It is beyond comforting and one of my favorite pasta dishes EVER!

    This is best served right away since the pasta will continue to absorb the sauce as it sits. If you do have leftovers, reheat the pasta with a splash of non-dairy milk and/or vegan butter to loosen it up.

    This Vegan Cajun Pasta with Panko Tempeh is comfort in a bowl. Creamy pasta, crunchy tempeh and the perfect amount of spice - a must make | ThisSavoryVegan.com #thissavoryvegan #veganpasta #tempeh

    Need more recipe inspo? Check these out:

    • Creamy Vegan Cajun Stuffed Shells
    • BBQ Tempeh Tacos with Vegan Ranch
    • BBQ Tempeh Bowls with Garlic Herb Rice
    This Vegan Cajun Pasta with Panko Tempeh is comfort in a bowl. Creamy pasta, crunchy tempeh and the perfect amount of spice - a must make | ThisSavoryVegan.com #thissavoryvegan #veganpasta #tempeh
    Print Pin
    5 from 5 votes

    Vegan Cajun Pasta with Panko Tempeh

    This Vegan Cajun Pasta with Panko Tempeh is comfort in a bowl. Creamy pasta, crunchy tempeh and the perfect amount of spice - a must make!
    Course Main Course
    Cuisine American, Italian
    Keyword cajun, pasta, tempeh
    Prep Time 30 minutes
    Cook Time 40 minutes
    Total Time 1 hour 10 minutes
    Servings 4
    Calories 630kcal

    Ingredients

    FOR THE TEMPEH

    • 8 oz tempeh cut in 16 pieces*
    • ½ cup tahini
    • 2 tablespoon red wine vinegar
    • 2 tablespoon yellow mustard
    • ½ lemon juiced
    • 1 teaspoon oregano
    • ½ teaspoon garlic salt
    • ½ teaspoon pepper
    • water as needed - I used ¼ cup
    • 1 cup panko bread crumbs
    • ½ teaspoon cajun seasoning
    • olive oil

    FOR THE PASTA

    • ¾ lb pasta I used penne
    • 2 tablespoon vegan butter
    • 1 shallot finely diced
    • 2 cloves garlic finely diced
    • 1 sprig rosemary finely diced
    • red pepper flakes to taste, optional
    • 2 tablespoon tomato paste
    • 1 teaspoon cajun seasoning
    • ½ cup broth**
    • 1 cup non-dairy milk unsweetened
    • 4 oz vegan cream cheese
    • pepper to taste
    • parsley chopped

    Instructions

    • Combine the tahini, vinegar, mustard, lemon juice, oregano, garlic salt & pepper in a bowl. Stir to combine and add water as needed to thin. Add the tempeh to the bowl and toss to coat. Marinate for 30 minutes.
    • Combine the panko and cajun seasoning in a shallow bowl. Coat the tempeh pieces in the panko being sure to remove most of the tahini from each piece.*** Transfer to a plate.
    • Bring a large pot of water to a boil. Cook the pasta and drain 2 minutes earlier than the instructions call for.
    • Place the pot back on the stove and melt the vegan butter over medium heat. Add the shallot, garlic, rosemary & red pepper flakes and cook for 2 minutes, stirring frequently. Add the tomato paste and cajun seasoning and cook for an additional minute. Add the broth, non-dairy milk & vegan cream cheese. Whisk until combined and bring to a boil. Lower heat and simmer while you prepare the tempeh.
    • Heat some olive oil in a large pan over medium-high heat. Add the tempeh and cook until browned on both sides - being careful when flipping and lowering heat if needed. Turn heat to low, while you finish the pasta.
    • Add the pasta to the sauce with a handful of parsley and pepper. Stir until the pasta finishes cooking and the sauce has thickened about 3-5 minutes. Taste and adjust seasoning as needed.
    • To serve, plate the pasta with tempeh pieces, parsley and pepper.

    Video

    Notes

    *I cut my tempeh down the center (longways) and then into 16 triangles.
    **I used vegan chicken broth - you can get this at Whole Foods or online, here. Or swap for your favorite broth.
    ***You want a thin layer of tahini on each piece, which means you are going to have A LOT of the tahini marinade leftover. You can save it to make more tempeh or use it as a salad dressing. 
    ****FOR LEFTOVERS: the pasta will continue to absorb the sauce as it sits in the fridge. When reheating add a splash of non-dairy milk and/or vegan butter to loosen the sauce up. Reheat the tempeh in the oven, air fryer or a pan.

    Nutrition

    Calories: 630kcal | Carbohydrates: 84g | Protein: 27g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Sodium: 808mg | Potassium: 671mg | Fiber: 6g | Sugar: 7g | Iron: 4mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and  @thissavoryvegan!

    This Vegan Cajun Pasta with Panko Tempeh is comfort in a bowl. Creamy pasta, crunchy tempeh and the perfect amount of spice - a must make | ThisSavoryVegan.com #thissavoryvegan #veganpasta #tempeh
    « Slow Cooker White Bean Enchilada Soup
    Weekly Vegan Dinner Plan #137 »

    Reader Interactions

    Comments

    1. Hevin

      August 05, 2021 at 11:55 am

      5 stars
      I made this yesterday for dinner and I was in love with it. I didn’t have vegan butter or cream cheese so mine wasn’t vegan. Also used tofu and it turned out great!! Will definitely be making this again soon 🙂

      Reply
    2. Mona

      March 28, 2021 at 7:00 am

      Looks fun and delicious. I was wondering if i can bake the tempeh instead of frying as i don't fry anything i eat and i don't mind a different texture.
      Thanks

      Reply
      • Rene

        April 13, 2021 at 8:37 am

        I haven't tried baking it, but you definitely can. I would say 15-20 minutes at 400 - flipping halfway.

        Reply
    3. Debi

      March 22, 2021 at 7:43 am

      5 stars
      Wow!! This was delicious. The tempe was the best we've ever had. Crunchy, no bitterness. The rosemary stepped up the flavor in the pasta. Thanks!! I've put it on our list to have again!!

      Reply
    4. Debi

      March 22, 2021 at 7:41 am

      5 stars
      Wow!! This was delicious. The tempe was the best we've ever had. Crunchy, no bitterness. The rosemary stepped up the flavor. Thanks!! I've put it on our list to have again!!

      Reply
      • Rene

        April 13, 2021 at 8:29 am

        Yay! So glad you liked it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey, nice to meet you!

    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

    Footer

    ↑ back to top

    About

    • Recipes
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 This Savory Vegan by Rene Barker