Cook pasta according to package directions.
Dissolve cornstarch and salt in soymilk and set aside.
In large saucepan, heat oil over medium. Saute tempeh for about 5 minutes, or until heated through (You should be able to smell the smoky aroma). Turn up the heat to medium-high and pour in the wine to deglaze the pan. Cook for about 5 minutes, and transfer tempeh to another dish.
Melt butter in the same saucepan over medium-low heat and sprinkle in nutritional yeast. Whisk together to make a roux, then slowly whisk in the milk. Turn heat to low, and cook until thick, whisking occasionallyabout 15 minutes. Add the tempeh, turn heat down very low, and simmer covered for about 10-15 minutes, stirring occasionally. Add pepper to taste.
Toss over drained pasta and sprinkle generously with more nutritional yeast or vegan parmesan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (273g)|
|Recipe Makes: 4|
|Calories from Fat: 98 (15%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 48.9mg||2 %|
|Potassium 855.4mg||23 %|
|Total Carbohydrate 118.1g||35 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 110.6g|
|Protein 28.3g||40 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 673
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