Tuesday, October 02, 2007

The Best Dinners Are the Ones I Make Up

On the fly with whatever is in the 'fridge.Oven Roasted Herbed Tempeh with Zucchini and Sun Dried Tomato Creme Sauce over Linguine Whew! How's that for a name!

As this was on the fly there's no formal recipe but I'll try to wing it. It could use a little tweaking to be perfect but it's sure damn tasty as is!


For the Tempeh:
350 oven. Cube and steam 8 oz. tempeh. In a bowl, mix 2 heaping tablespoons nutritional yeast, 1/2 tsp. onion powder, 1 tablespoon oregano, 2 tsp. marjoram, 2 tsp. coriander, 1 tsp. sea salt, some cracked black pepper, and enough oil (i used grapeseed) to mix in and create a paste. whisk together. add tempeh and toss. put coated tempeh in oiled baking pan or sheet. cover and bake for ten min. remove foil and roast for another 15-25 min or until desired crispiness.

For Sauce:
mix 1 1/2 c. soy milk, 2 T. nutritional yeast, few pinches coarse sea salt, 1 T cornstarch or arrowroot, and about 1/8 c. sun dried tomatoes packed in oil with blender (i used my handheld...and I'll spare you the details about my reaching for salt, the blender standing in the glass measuring cup and me knocking it over and spilling half my sauce EVERYWHERE!).

Cook pasta.


Heat 1 tsp. oil in skillet on med heat, add one chopped zucchini (and whatever you have, i only had zukes) and some sea salt, add about 2 T. sun dried tomatoes and saute until zuke is crisp tender. Add sauce and stir constantly, once it comes to a boil it will thicken. you can then turn to low or remove from heat.
Plate your pasta, top with tempeh, and cover in sauce. bon appetit!

Edited to add: this was even better for lunch the next day, just store each component in the fridge separately (tempeh, veggies in sauce, pasta). I'm making it again tonight with more veggies. YUM!

17 comments:

Vegan_Noodle said...

Wow, that sounds good. Just like what I'm craving right now. I may give this a shot for dinner tonight!

pavotrouge said...

yum! I'm so trying this this weekend!

LizzyQ ~ Vegan Mother said...

This sounds tasty!

Melisser; the Urban Housewife said...

Sounds awesome!

Vegan_Noodle said...

Mmm, I loved this!! I added some frozen peas and changed up the coating for the tempeh a tiny bit. Thanks so much for posting!! It was the perfect dinner last night...

Don't Get Mad Get Vegan! said...

I've already made this again, as my note says. I added a ton more veggies.

the coating for the tempeh is so versatile. basically the oil and ny is the base and any herbs spices you're in the mood for will do it!

vegan noodle- yay! so glad you made it already. such a simple meal, isn't it? and i love that we can eat 'cream' sauces without consuming a bunch of fat and calories since it's just soy milk! ;)

Celine said...

I feel so depressed now that I finished my last block of tempeh and I can't make this before I go to the store [far away] again. BOOHOOHOO!

VeggieGirl said...

yum is right - this meal looks quite scrumptious!!

the pleasantly plump vegan said...

that sauce really sounds great! i am a huge fan of sun dried tomatoes.

theONLYtania said...

I am sooo glad you posted this. That looks like a great way to cook tempeh. I just made it for my omni-boyfriend for the first time last night and it was a no-go. But your way sounds better than what I did!

Johanna3 said...

sounds very tasty!

b36Kitchen said...

this is one of the best looking on the fly dinners i've seen! i might actually have all those ingredients!

textual bulldog said...

Mmm, this sounds sooooo good!

Dr. Melissa West, Lifestyle Coach said...

Wow, I'm impressed. I'm always amazed with those of you that can throw things together. I gotta find a tempeh source!

Monika K said...

I'm not going to lie - this sounds incredible!

urban vegan said...

YUM. And how!

vko said...

OMG- you could just call it Damn Tasty Pasta...