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.