Farro Tahini Pasta with Tempeh Croutons

Check out this easy, delicious and quick plant based meal!

Yield: 4 Servings


Ingredients:

  • 225g dry farro pasta (or soba/ buckwheat noodles if you can’t find farro)

Sauce:

  • Juice and zest of one lime
  • 1/2 cup tahini paste
  • 2 tbsp low sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil

Tempeh Croutons:

  • 3 tbsp sesame oil
  • 1 clove garlic, peeled and minced
  • 2 tbsp low sodium soy sauce
  • 170g package tempeh, cut into 1/2″ cubes
  • Fresh ground black pepper

Veggies:

  • 3 tbsp olive oil
  • 1/2 small yellow onion, diced
  • 2 cloves garlic, peeled and minced
  • 1/2 head kale, steams removed and cut into bit sized pieces
  • 6 leaves collard greens, steams removed and cut into 1/2″ ribbons
  • 1/2 each yellow, red and orange bell peppers, seeds and steams removed, sliced 1/4″ thick

Garnish:

  • Fresh cilantro
  • Sesame seeds
  • Lime wedges or slices

Directions:

  1. Fill a large stock pot with water, cover with a lid. Place on the stovetop over high heat and allow to come to a boil. Once boiling, add farro pasta to the water and boil for 8-10 minutes or until al-dente, stirring regularly. Once pasta is cooked, drain water and set aside.
  2. While water is heating, prepare sauce by whisking together all ingredients in a bowl until combined. Set aside.
  3. For the tempeh croutons, in a large skillet heat 3 tbsp of sesame oil over medium heat. Add garlic and sauté 1-2 mins or until fragrant. Add tempeh, 2 tbsp soy sauce and fresh ground pepper. Allow tempeh cubes to saute for 2-3 mins each side or until a golden brown crust forms on most sides of the cubes. Remove tempeh cubes from pan and set aside.
  4. In the same pan used for the tempeh croutons, add 3 tbsp olive oil and heat over medium high heat. Add garlic and onion and sauté 1-2 mins or until fragrant. Add bell peppers and continue to sauté until lightly tender. Finally add the kale and collard greens to the pan. Cook for another 4-5 minutes or until greens are slightly wilted.
  5. Combine cooked pasta, and sauce. Stir until noodles are well coated. Add veggies and mix everything until combined. Portion into four plates/ bowls and top with tempeh croutons and desired garnishes. Enjoy!

Recipe and Photo By: Brittaney Berendsen RD