This isn’t one of those recipes that you should bookmark because it’s totally going to blow your mind. Rather, it’s more along the lines of I didn’t want to pay to not cook again, and we could really use a trip to the store. That, and I had this roll of Teese Cheddar sitting on the counter from the last Vegan Cuts box. I also had a box of pasta, a brick of tempeh, and some frozen veggies. I ended up subbing out my 1st instinct of broccoli with chopped spinach.
Here’s what I did:
Teese, Tempeh & ‘Ties
1 package of tempeh, any variety, cubed
1 lb. pasta, your choice (I used Farfalle/Bowties)
1/2 package of frozen chopped spinach
1 8 oz. tube of Teese Cheddar cheese, chopped
(I threw in the last little bit of Daiya Jalepeno Havarti we had in the fridge too!)
1 tsp. garlic powder
1 tsp. thyme
1/2 tsp. turmeric
1/2 tsp. paprika
1 tsp. tamari
dash of cayenne pepper
fresh ground pepper
1/2 c. reserved pasta cooking water
1/4 c. nutritional yeast
1. Heat a large pot of boiling water. Drop in the tempeh. Toss in the pasta, and cook according to pasta directions. Last minute or two, add the frozen spinach. Shut off burner. Drain, reserving a cup of pasta water.
2. Return pasta/tempeh/spinach to pot. (Mash up the tempeh or leave it cubed. I sort of did a little of both.) Add cheese and spices. Return pot to cooling burner and stir everything so that cheese melts. Add half of reserved water and nutritional yeast. Use a little more water if necessary, and taste for seasoning.
There’s something really magical about making a “free” meal out of things you have hanging around. Especially when it dirties only 1 pot and combines a starch, a protein and some greens. It wasn’t bad at all, and it was pretty filling!
As far as the Teese goes:
It tasted a bit like american cheese or velveeta straight out of the tube. I thought the texture was maybe a little grainy, but it was hard to tell because I put so much other stuff in! If you were a velveeta kid, this is probably some good mac making for you.