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Tempeh Alfredo Sauce

June 11, 2012 by christine

Monday nights are rarely exciting at the dinner table here, something about the long work week ahead and a busy day at work just does not compel me to get creative in the kitchen. But not today, I came up with a crazy tempeh idea in between addressing the weekend’s worth of work emails. After a stressful day, I’m usually craving something creamy and hearty, loaded with protein and veggies. And I had a package of Trader Joe’s Organic Tempeh and zucchini to work with.

I spiral sliced 4 medium zucchinis which made a lot of noodles.

And created a tempeh-based Alfredo sauce – crazy, right? But if the Vitamix can puree raw nuts and dates, why not tempeh too? The kicker is it actually came out good for an Alfredo sauce that was high in protein, fiber, and probiotics which is my type of comfort food!

Tempeh Alfredo Sauce

  • 1 8 oz. package of tempeh, chopped
  • juice of 1/2 lemon
  • 1 garlic clove
  • 1 cup of water
  • 1/2 tsp. thyme
  • 1/2 tsps salt
  • 1/2 tsp. miso paste
  • 3 tbsp. of nutritional yeast
  • 2 tbsp. olive oil

Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes a thick sauce, you may need to stop and stir during the blending process. Scoop sauce over spiral sliced zucchini or other veggies, or use in wraps, on vegan pizzas, or even as a dip. Makes 4 servings.

 

The sauce is very think and had to be scooped from the Vitamix container.

But it coated the zucchini noodles perfectly after plenty of tossing.

And it’s Miko approved.

The dish made a nice work or art for a plain old Monday and was very rich, creamy and filling. The raw garlic added a nice kick to the sauce while not being too strong.

And I’m thrilled that tempeh can work wonderfully in place of nuts and seeds in pureed creamy vegan sauces, the texture of the sauce was not gritty or lumpy at all.

Filed Under: Blender, Dressings & Sauces, Recipes, Tempeh Tagged With: tempeh, zucchini

Comments

  1. Averie @ Averie Cooks says

    June 11, 2012 at 9:48 pm

    TJs, tempeh, raw zuke noodles….love it!

  2. Anna @ On Anna's Plate says

    June 12, 2012 at 7:13 am

    I LOVE this idea– I would never think to use tempeh to make a creamy sauce! It almost looks like hummus. Delicious.

  3. kalli says

    June 12, 2012 at 2:12 pm

    give me now! this looks so good…..must start blending my tempeh and tofu!

  4. Lisa @ The Raw Serenity says

    July 20, 2012 at 12:47 pm

    I have never heard of using tempeh for a sauce or hummus!
    I tried to google what 1 8oz was converted into grams but it had multiple different answers.
    Do you knw how many grams you used?
    X

Trackbacks

  1. Getting ready for a new week | The Adventures of a Teenie Yogini says:
    June 1, 2013 at 1:55 pm

    […] • Garlic Bread vegan cheese, flax egg • What use is garlic bread without pasta, right??? So Tempeh Alfredo! already vegan I love zucchini “noodles” but they seem kind of fragile for such a thick […]

Hello! I'm Christine, an IT Professional in Northern California. I'm also passionate about a healthy, plant based lifestyle, running, fitness, and being eco-friendly. 40 (ack!), married, with furkids. Read More…

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