High Protein Vegan Lentil Pasta with Air-Fried Tempeh

Steps

1. 1

   Place the wild garlic, toasted cashews, 40g nutritional yeast, rocket, peas, garlic clove, silken tofu, salt, pepper, lemon juice, 25ml olive oil, and the vegetable stock cube into a blender.

2. 2

   Blend the sauce ingredients until smooth. Set aside until the pasta is ready.

3. 3

   Cook the red lentil pasta in a pot of boiling water according to the package instructions. Before draining, reserve 100ml of the starchy pasta water.

4. 4

   Add the reserved 100ml of pasta water to the blended sauce and pulse to combine.

5. 5

   Chop the tempeh into bite-sized pieces.

6. 6

   In a bowl, toss the chopped tempeh and the mixed pumpkin and sunflower seeds with 1 tbsp olive oil, maple syrup, soy sauce, 1 tbsp nutritional yeast, smoked paprika, garlic granules, and a pinch of salt and pepper.

7. 7

   Place the seasoned tempeh and seeds into an air fryer and cook at 200°C (400 °F) (400°F (200 °C)) for 8-10 minutes until crispy.

   Start 8-minute timer
8. 8

   Stir the blended sauce through the cooked and drained pasta. Heat gently in the pot for a minute or two until warmed through.

9. 9

   Plate the pasta and top with the air-fried tempeh and seed mixture. Enjoy immediately.