Ingredients for 3 servings
For the Penne
- 160 g whole grain Penne
- 180 g of Tempeh to a 3 – mm-slice
- 150 g Savoy cabbage wash, remove the stem and cut into thin strips
- 150 g of green beans – Ends cut off and in 2-cm pieces
Liquid ingredients and spices
- 4 TBSP peanut oil
- 4 ½ TBSP Tamari (or soy sauce)
- 2 TBSP water
- 1 organic lemon – ½ TSP abrasion and 1 TBSP juice
- 1 TBSP Yaconsirup
- 2 TABLESPOONS noble yeast flakes
- 1 TBSP coriander powder
- 1 Pinch Of Cayenne Pepper
- Crystal salt
- Pepper from the mill
Preparation time about 10 minutes cooking/baking time about 15 minutes
Preheat the oven to 50 °C forced-air pre-heating.
Once the vegetables are prepared, put a pot with water, bring to a boil and lightly salt. 1 ½ EL Tamari with 2 TBSP water and 1 pinch of Cayenne in a small bowl, stir together and set aside.
A wide pan with 2 TBSP Oil and fry the Tempeh on each side for about 3 Min. fry until Golden brown. Then with the Tamari-water mixture, pour over, and shortly let it evaporate. The Tempeh on a plate and place in oven to keep warm.
The rest of the peanut oil in the pan, and fry the beans and sauté together with the Cabbage in about 2 minutes sharp.
The Pasta in the boiling water until al dente (firm to the bite) cook.
While the Pasta is boiling, 300 ml of the cooking water and remove the vegetables in the pan to deglaze. Then with the rest of the Tamari, Yaconsirup, coriander powder, salt and pepper, let boil once, and about 5 Min. simmer until the beans are cooked (they should still have some bite).
The Pasta through a colander to drain and short drain. Then to the vegetables in the pan and the precious yeast flakes, lemon juice, and the abrasion stir. The Whole warm up evenly with salt and pepper to taste.
The Penne, on three plates and garnish with Tempeh as a Topping, served enjoy.
Nutritional values per Serving
- Calories: 351 kcal
- Carbohydrates: 42 g
- Protein: 14 g
- Fat: 13 g