Vegan Tahini Pasta with Maple Tempeh Chips and Steamed Vegetables

By: Matti B

2 servings of gluten free pasta - boiled and drained (warm). Whatever type is fine, works well with penne pasta (this is not a gluten free recipe - just low gluten)
2 cups baby spinach leaves (with stalks taken off)
3 cups vegetables cut ready to steam - pumpkin, carrot, broccolini, green beans. Use whatever vegetables you have/prefer
150g tempeh block, cut into thin strips ready to fry
#1 - 4 tablespoons tahini
#2 - 2 tablespoons Obento Sushi & Sashimi Soy sauce
#3 - 2 tablespoons Obento Mirin Seasoning
#4 - 1/2 teaspoon ground cummin
#5 - filtered water to thin sauce to taste
#6 - 1 tablespoon lemon juice
#7 - 2 tablespoons Obento Ponzu Sauce
#8 - 1 teaspoon Obento Rice Wine Vinegar
#9 - 1 1/2 tablespoons maple syrup
#10 - 1 teaspoon chile sauce (mild or hot)
#11 - 1/2 tablespoon Obento Sushi & Sushimi Soy Sauce
3 tablespoons Obento Ponzu Sauce for dipping the maple tempeh chips into
1 tablespoon Extra Virgin Olive Oil or Sesame Oil for frying tempeh

Prepare pasta as per instructions on packet
Steam vegetables at the same time that the pasta is cooking
Prepare sauce for pasta by combining ingredients #1 - #6 and set aside
To a medium/hot frying pan (I use a cast iron frying pan) add the olive oil and once heated place the tempeh strips to fry for around 5 minutes (turning the strips over during this time) or until golden brown on each side
While tempeh strips are frying combine marinating sauce ingredients #7 - #11
Add the marinating sauce to tempeh while frying and evaporate through for another 2 minutes, remove from pan and place into a bowl ready to serve
Drain pasta and place into a mixing bowl
Stir tahini sauce and spinach leaves through the pasta
Place steamed vegetables in a bowl ready to serve
Pour Obento Ponzu Sauce into a small bowl for maple tempeh chips
Divide the pasta out into two bowls ready to serve
The pasta recipe is inspired by macrobiotic cook - Airdre Grant's recipe: Pasta For The Gang. In that recipe she uses fresh shallots but I have instead used baby spinach for a bit of colour and crunch as I don't use onion or garlic in my cooking. Feel free to play around with the ingredients. It's a fuss free recipe and very tasty