Tempeh Spaghetti with Peanut Sauce

Tempeh Spaghetti with Peanut Sauce

Serves: 4-6

This is one of the best ways to use tempeh! You can't even tell it is in the meal! The flavor isn't super strong, it makes for a light peanut sauce that everyone will love!

Ingredients

For the tempeh & noodles:

• 1 16-oz package tempeh, crumbled or cubed
• 1 16-oz box spaghetti noodles
• 1 bell pepper, thinly sliced
• 1 large carrot, julienned

For the peanut sauce:

• 1-inch fresh ginger, grated
• 2 cloves garlic, minced
• 1/3 cup peanut butter
• 1/2 cup warm water
• 2 TBSP maple syrup
• 2 TBSP hot sauce of choice
• ¼ cup soy sauce or tamari
• Juice of 1 lime

For toppings:

• 1/2 cup cilantro, chopped
• 1/4 cup green onions, sliced
• 1 TBSP sesame seeds
• 1/4 cup crushed peanuts

Instructions

1. Boil Tempeh & Noodles Together:
   
• Fill a large pot with water and bring to a boil.
• Add crumbled or cubed tempeh and spaghetti noodles at the same time.
• Boil 8-10 minutes until noodles are al dente.
• While everything is boiling, chop your veggies, then add them to the water during the last 2 minutes just to blanch them. 
• Reserve 1/2 cup pasta water, then drain and set aside.
2. Make the Peanut Sriracha Sauce:
   
• In the pan saute the garlic and ginger for 1-2 mins then whisk together peanut butter, warm water, hot sauce, soy sauce, lime juice, and maple syrup until smooth.
3. Combine Everything:
   
• Add the cooked tempeh, veggies and noodles to the skillet.
• Toss well to coat everything.
4. Top & Serve:
   
• Stir in cilantro and green onions.
• Top with sesame seeds and crushed peanuts.