Tempeh Tomato Zucchini Pasta With Hemp Parmesan

Tempeh tomato zucchini pasta with hemp parmesan

Ingredients:

1 small zucchini/summer squash spiralized into zoodles

1 cup tempeh cubed

5 cherry tomatoes quartered

1/2 cup mung bean sprouts

marinade:

2 Tbsp tamari

1Tbsp balsamic vinegar

1 tsp dark miso

1 tsp hot sauce like gochuchang

splash of water

hemp parmesan:

1/2 cup hemp hearts

1/2 tsp garlic powder

1/2 tsp sea salt

1/2 tsp paprika,

1 Tbsp nutritional yeast

1 tsp coconut oil

Directions:

Fry cubed tempeh in some coconut oil until browned evenly

Meanwhile prepare the marinade: tamari, balsamic vinegar, dark miso (i used chickpea) and a splash of water; add some spicy sauce if you prefer
Pour the marinade over the tempeh, cover and let it simmer on low heat for five minutes 

Remove the lid, add in some quartered cherry tomatoes and mung bean sprouts and stir
Add in the zucchini noodles/zoodles and stir mixing it all together; cover and let steam on low heat until the zoodles soften

Meanwhile prepare the hemp parmesan: put all the ingredients in the bowl of a food processor or blender and pulse several times until it resembles coarse flour
Arrange the zoodles with tempeh on plates and top off with the parmesan - Enjoy!!