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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.
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 pound soy tempeh crumbled
  • 1 small yellow onion chopped
  • 1 small green bell pepper chopped
  • 1 cup corn kernels, no need to thaw if frozen
  • 1 (4.0-ounce) can diced green chiles drained
  • 1/2 pound dried macaroni, ziti, or other short, tubular pasta
  • 6 Roma tomatoes chopped
  • 1 cup plain unsweetened soy milk
  • 1 teaspoon vinegar
  • 1 tablespoon chili powder
  • 1/2 teaspoon fine sea salt
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.

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.
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  • 2 tablespoons extra-virgin olive oil
  • 1 pound soy tempeh crumbled
  • 1 small yellow onion chopped
  • 1 small green bell pepper chopped
  • 1 cup corn kernels, no need to thaw if frozen
  • 1 (4.0-ounce) can diced green chiles drained
  • 1/2 pound dried macaroni, ziti, or other short, tubular pasta
  • 6 Roma tomatoes chopped
  • 1 cup plain unsweetened soy milk
  • 1 teaspoon vinegar
  • 1 tablespoon chili powder
  • 1/2 teaspoon fine sea salt