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| Bowties with Tempeh and Mushrooms | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
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| Other: | Ingredients: |
| Time: 20 minutes Difficulty: easy Serving Size: 4 |
12 oz bowtie pasta 1/2 of a 15 oz can chickpeas, plus liquid 1/4 cup olive oil 8 oz pkg tempeh cut into 1 inch cubes 2 cloves garlic, peeled and finely chopped 2 cups sliced mushrooms 1 tbls soy sauce 1/2 cup frozen corn 1/2 frozen peas or green beans sal & pepper to taste 2 tsp cider vinegar or lemon juice 1 tbls butter 1/4 cup parmesan cheese |
| Preparation: | |
| cook pasta according to directions on box . drain and set aside | |
| Instructions: | |
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In a small bowl mash chickpeas. Add chickpea liquid and set aside. Heat oil in a large skillet, add onion and saute for 1 minute. Add tempeh cubes, garlic and saute, stirring often until tempeh is lightly browned on all sides. Add mushrooms and saute for a couple of minutes. Add mashed chickpea mixture and soy sauce and saute a minute more. Add corn, peas or beans, salt and pepper and mix together. Add pasta to tempeh mixture, stir in vinegar or lemon juice, butter and cheese. healt til hot and serve | |
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