High-Protein Vegan Pasta Bake Recipe

Ingredients

• 8 ounces tempeh
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cups mushrooms, finely chopped
• 4 garlic cloves, minced
• 3 tablespoons soy sauce
• 1 teaspoon dried oregano
• 3/4 teaspoon fennel seed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 8 ounces high-protein bean pasta
• 1/4 cup fresh basil, slivered

Instructions

1. 1

   Preheat the oven to 375 F.

2. 2

   Crumble the tempeh into a steamer sitting over a pot of water.

3. 3

   Cover and steam for 10 minutes.

4. 4

   Add the olive oil to a large skillet over medium heat.

5. 5

   Add the onion and cook until soft and translucent, about 5 minutes.

6. 6

   Add the mushrooms and cook for about 5 minutes.

7. 7

   Add the tempeh, garlic, soy sauce, oregano, fennel seed, salt, pepper, and red pepper flakes. Stir frequently and cook for 8 minutes.

8. 8

   Stir in the tomato paste and cook for 1 minute.

9. 9

   Add the crushed tomatoes and simmer over medium-low heat for 15 minutes, stirring occasionally.

10. 10

    While the sauce is simmering, bring a pot of water to a boil.

11. 11

    Cook the pasta 3 minutes less than the shortest time on the package, then drain.

12. 12

    Add the drained pasta and sauce to a 9 x 13-inch baking dish and stir well.

13. 13

    Cover with foil and bake for 20 minutes.

14. 14

    Add fresh basil and serve.