Penne with tempeh sauce

Main courses

  • Preparation:25 min
  • 45 min
  • Cooking time:20 min
  • people 4 people
Lactose-free
Vegan

Ingredients

Preparation

  1. Cook the penne al dente. Finely crush the tempeh with a fork and cook it in a little oil. Cut the white cabbage into thin strips and cut the Brussels sprouts in two. Steam or bake them. Then add the vegetables to the tempeh as well as the shoyu, the Oat drink natural, the tahini, the cumin and the garlic clove.

  2. Water down the kuzu in a little water and pour it into the mixture, mixing it well to thicken the sauce.

  3. Decorate the mixture obtained with chive and serve with the noodles.

  4. Cook the penne al dente. Finely crush the tempeh with a fork and cook it in a little oil. Cut the white cabbage into thin strips and cut the Brussels sprouts in two. Steam or bake them. Then add the vegetables to the tempeh as well as the shoyu, the Oat drink natural, the tahini, the cumin and the garlic clove.

  5. Water down the kuzu in a little water and pour it into the mixture, mixing it well to thicken the sauce.

  6. Decorate the mixture obtained with chive and serve with the noodles.