Fueled by Carrots

Running strong and plant powered

Baked Pasta Casserole With Crumbled Tempeh

Baked pasta casserole with crumbled tempehPasta… one of my favorite comfort foods.  This baked pasta casserole with crumbled tempeh is a variation of one of my favorite ways to carb load before a race.

I had posted a similar version last year.  This time I mixed it up again by subbing out the meatless crumbles for some tempeh and a blend of greens with kale, spinach, and chard. I love that it is quick and easy and adaptable to pretty much whatever you want to throw in it.  Who wants to worry  about spending a lot of time in the kitchen on the day before a race… not me.

I use a jarred pasta sauce for convenience. I like  “Mezzetta Napa Valley Homemade sauces, the ingredient list is clean and it has no added sugar.  To top it off I sprinkle on my homemade vegan Parmesan style cheese.

Baked Pasta Casserole With Crumbled Tempeh

Ingredients

16 oz whole wheat pasta, cooked to al dente (I used rotini)

8 oz Daiya mozzarella style cheese shreds

1 package tempeh, crumbled

8 oz frozen greens, thawed (I used Earthbound Farm Organic Power Blend)

4 cups pasta sauce (or more to taste)

1 TBS crushed red pepper flakes, to taste (I used Aleppo pepper)

Instructions

Combine all ingredients in a large bowl, mix well and transfer to baking dish.

Cover and bake at 375 for 25-35 minutes until bubbly.

For the Vegan Parmesan Cheese

1 cup nutritional yeast flakes

1/2 cup raw almonds (blanched* and patted dry)

1/2 tsp salt.

*To blanch almonds, place them in enough water to completely cover. Bring to a boil and simmer for 1-2 minutes. Drain and allow to cool. Pinch skins between thumb and forefinger at the base of each almond. Skins will slip off easily.

Place all ingredients in a food processor and process for several minutes until the almonds are very finely ground. Store in a tightly sealed container in the refrigerator

http://fueledbycarrots.com/baked-pasta-casserole-with-crumbled-tempeh/


I’m linking up with Food, Pleasure and Health,  The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!

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4 Comments

  1. Alison's Allspice

    I have recently become a huge fan of tempeh, your casserole looks great!
    Alison’s Allspice recently posted…Chipotle Cauliflower Hummus Tacos with Cumin SlawMy Profile

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  2. Deborah @ Confessions of a mother runner

    Ooh that’s a fun change I like the tempeh in there
    Deborah @ Confessions of a mother runner recently posted…Everything Bagel Spiced Polenta FriesMy Profile

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  3. dixya @food, pleasure, and health

    this is my go to for dinner, most days of week. im loving that crumbled tempeh.

    Reply
  4. Annmarie

    Need to get me some Daiya so I can make this!

    Reply

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