This article was originally published on April 21, 2016.
For someone who has been vegan for four-ish years, I’m not terribly good at preparing tofu or tempeh. That is until I discovered Chef Chloe from whom I’ve adapted this delicious (and fuss-free) way to prepare tempeh for pasta dishes.
Although this recipe takes under an hour to prepare, it may feel a bit involved considering that at one point, you’ll have three burners going! I definitely recommend getting all of your ingredients prepped before launching into this one. That being said, don’t let the pan juggling intimidate you, the cook time aren’t set in stone. So what if the veggies cook a few minutes too long–they’ll just be extra caramelized. Indeed, this recipe is definitely about indulgence, which is why I’ve included a splash of bourbon. Feel free to swap that out for wine, however. Either will yield sinfully good results!
I hope you like these Bourbon Beet Noodles as much as I do.
Bourbon Beet Noodles with Tempeh and Red Pepper
- For the beet sauce :
- 1 1/2 cup water
- 1/2 cup raw cashews
- 1 small beet, roughly chopped
- For the pasta, veggies, and tempeh:
- 1 package or 4 servings brown rice noodles (or pasta of choice)
- 1 package (8 ounces) plain tempeh, cut into thin strips
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1/2 red onion, thinly sliced
- 3-4 garlic cloves, minced
- 1/3 cup vegetable broth
- 1-2 tablespoons bourbon or white wine (start small and only add more if you’re up for it!)
- juice of 1 lemon
- 2 teaspoons liquid sweetener of choice (I used coconut nectar)
- 3 tablespoons coconut oil
- 3 tablespoons tamari
- 1/2 cup water
- 1 1/2 teaspoon sea salt
- freshly-ground pepper to taste
- fresh basil for garnish
1. Prepare beet sauce: Steam the chopped beet for five to ten minutes or until fork-tender. Blend steamed beet, cashews, and 1 1/2 cup water until super creamy. Set aside.
2. Prepare pasta or rice noodles according to package instructions. When finished, drain and rinse the noodles in cool water. Set aside.
3. While the noodles are cooking, cook tempeh. Heat 1 tablespoon coconut oil in a skillet. Sauté the tempeh, stirring occasionally until golden-brown (about 10 minutes). Add 1/2 cup water and three tablespoons tamari. Allow the mixture to simmer until it’s turned into a glaze.
4. While the tempeh is cooking, heat the remaining coconut oil (2 tablespoons) in a large skillet over medium heat. Sauté red onion, red bell pepper, and carrot for about 10 minutes or until the veggies are soft and beautifully sautéd (you know that sweet spot).
5. Add garlic, vegetable broth, lemon juice, salt, bourbon, liquid sweetener, and beet sauce to the noodles. Allow the mixture to simmer and thicken for about for 10 minutes.
6. Plate the noodles and top with veggies and tempeh.
7. Garnish with freshly ground pepper and fresh basil and thyme. Enjoy!
Related: Creamy Sundried Tomato Pasta Sauce
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Photos: Mary Hood Luttrell