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!
Equipment
Ingredients
FOR THE TEMPEH
- 8 ounces tempeh cut in 16 pieces*
- 1/2 cup tahini
- 2 tablespoons red wine vinegar
- 2 tablespoons yellow mustard
- 1/2 lemon juiced
- 1 teaspoon oregano
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- water as needed - I used 1/4 cup
- 1 cup panko bread crumbs
- 1/2 teaspoon cajun seasoning
- olive oil
FOR THE PASTA
- 3/4 pound pasta I used penne
- 2 tablespoons vegan butter
- 1 shallot finely diced
- 2 cloves garlic finely diced
- 1 sprig rosemary finely diced
- red pepper flakes to taste, optional
- 2 tablespoons tomato paste
- 1 teaspoon cajun seasoning
- 1/2 cup broth**
- 1 cup non-dairy milk unsweetened
- 4 ounces 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