My dear Veggie Pawa readers, as you may have guessed, I’m super-dooper busy these days, so I cannot write as often as I would like on the blog. In fact, it even became super hard to find any time to cook! What a shame for a Food Blogger! Well, if this winter is completely hectic working-wise, I hope it’s going to get calmer this summer, when school is going to be over — and when I say over, I mean really OVER, like, I’ll need to find a real adult job in a hurry… Omg! School, my ultimate security blanket, over!
Let’s not get anxious right now. I won’t be able to publish as much for the months to come, but I’ll keep thinking about you all and share some great recipes from time to time ; like this “Tempeh helper” that makes me feel like I’m a child again! To be honest, even though I was an omnivorous child, I may only have had Hamburger Helper two or three times in my life (at friend’s house, if I remember correctly), so I obviously cannot recall the exact taste of the original thing. But when I stumbled across this recipe on Exploits of a Wannabe Vegan, I instantly though of this amazing — yet so simple — beef macaroni my mother used to make. Oh, God! This macaroni was a real hit in our house! My father and I never got tired of it, and even some of my friends were jealous when I had it for a lunch! Good old tasty memories 🙂 Well, this recipe doesn’t only look like my mother’s macaroni, but it also has the same delicious taste and texture… without the cruelty! How amazing!
So, here is the recipe for a hearth and stomach filling pasta dish :
- 1 package Tempeh (8 oz)
- 2 1/4 of your favourite short Whole Grain Pasta (uncooked — I used kamut maraconi)
- 1 1/4 cup Water, divided
- 3 tbsp Whole Wheat Flour
- 3 tbsp Tamari Sauce (or Liquid Aminos), divided
- 1 tbsp Nutritional Yeast
- 3 to 4 tsp Garlic Powder
- 1 1/2 tsp Paprika
- Fresh Pepper, to taste
- 1 cup sliced Mushroom
- 1 cup diced Bell Peppers
- 1 to 2 cups Fresh Parsley
- Chili powder, to taste (optional)
Steam cook the tempeh for about then minutes, then drain it in cold water so you are able to handle it and crumble it into small pieces.
Heat a large pan and add a drizzle of cooking oil. Put in the tempeh with 1 tbsp of the Tamari sauce. Cook for about five minutes at medium heath, stirring from time to time, until the tempeh is getting a darker brown.
In a cup, mix together the flour with 1/4 cup water until well blended and add this in the pan with the tempeh.
Add another 3/4 cup water, the other 2 tbsp of Tamari sauce, Nutritional Yeast, Garlic Powder, Paprika, Ground Pepper, Mushrooms and Bell Pepper. Let simmer for 15 minutes. During simmer, you may need to add a little bit more water if the mixture is getting too dry.
While this is cooking, boil the pasta according to package instructions. Drain the cooked pasta and add them to the tempeh mixture. Remove the pan from heat. Finally, add the parsley and mix everything together.
Serve with A LOT of chili powder, if you want it to taste like my mother’s macaroni 😉