Vegan Tempeh Tex-Mex Noodles

Serves 4
Time 50 min

Zesty chili powder adds southwestern flair to this delightful vegetarian dish. Add a dark green salad for a complete, hearty meal. Either whole wheat or spelt pasta work well in this recipe, too.

Special Diets:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian

Ingredients

    2 tablespoonsextra-virgin olive oil
    1 poundsoy tempeh, crumbled
    1 smallyellow onion, chopped
    1 smallgreen bell pepper, chopped
    1 cupcorn kernels, no need to thaw if frozen
    1 can (4-ounce)diced green chiles, drained
    1/2 pounddried macaroni, ziti, or other short, tubular pasta
    6Roma tomatoes, chopped
    1 cupplain unsweetened soy milk
    1 teaspoonvinegar
    1 tablespoonchili powder
    1/2 teaspoonfine sea salt

Exclusively for Prime members in select ZIP codes.

Method

Heat oil in a large, deep skillet over medium heat. 


Add tempeh, onions and peppers and cook until onions are translucent, about 10 minutes. 


Add corn, green chiles, uncooked pasta, tomatoes, soy milk, vinegar, chili powder and salt and stir until thoroughly combined. 


Bring just to a boil, then cover, reduce heat to low and cook until the pasta is tender, about 25 minutes, stirring occasionally.

Nutritional Info

Serving Size

Calories

480

Total Fat

16g

Saturated Fat

3.5g

Cholesterol

0mg

Sodium

1100mg

Total Carbohydrate

55g

Dietary Fiber

13g

Total Sugars

14g

Protein

32g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.