Karen from Dallas made this dish for one of her favorite cooking teachers. "She paid me the compliment a student would hope to receive from their teacher by asking for the recipe." This healthy stir-fry combines tempeh and whole grain pasta with colorful vegetables.
1 (8-ounce) package tempeh, cut into bite-size cubes
5 thin slices fresh ginger
1 teaspoon fennel seeds
6 ounces whole wheat pasta spirals
1 tablespoon coconut oil
2 large carrots, thinly sliced
1 small yellow onion, halved and thinly sliced
1/4 cup frozen petite peas or green beans
1/4 cup arame seaweed, rinsed and drained
1 cup thinly sliced green cabbage
1 teaspoon curry powder
2 teaspoons tamari
Place tempeh and ginger in a steamer basket. Sprinkle with fennel seeds and steam over boiling water for 20 to 30 minutes. Discard ginger after steaming.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add pasta and cook until tender, about 9 minutes. Drain and set aside.
Heat a wok or large skillet over high heat. Add oil and swirl to coat the surface of the wok. Add carrots and onion and stir-fry until vegetables begin to soften, about 3 minutes. Add peas, arame and cabbage and stir-fry for another 2 minutes. Stir in curry powder and tamari and cook for 1 minute more, stirring constantly. (If the mixture seems too dry, add water 1 tablespoon at a time.)
Add reserved tempeh and pasta. Stir to combine all ingredients and cook until heated through.
Per Serving:550 calories (160 from fat), 18g total fat, 7g saturated fat, 390mg sodium, 76g carbohydrates, (11 g dietary fiber, 9g sugar), 28g protein.
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