This tempeh kale fusilli the perfect cure to my craving for a “meaty” tasty pasta sauce. I threw in some beautiful Russian Kale, which I got in my Farm Fresh box to add some greens to this dish. I used to make this exact recipe with sausage meat, which is delicious, but since I try to prepare vegetarian dinners as much as possible, I knew that tempeh would be the perfect substitute.
If you don’t know what the heck tempeh is (tem-pay) and many don’t, allow me to give you a brief explanation. Originating in Indonesia, it’s a fermented food made from soybeans. I’m a bit of a nut about fermented foods because they are so very healthy for your gut. If you think about it, virtually every traditional culture has a fermented food as a staple of their diet: sauerkraut, yogurt, pickles, tempeh, and the reason is that they provide healthy bacteria for your gut – so suffice to say that Tempeh is healthy and has a nutty taste and chewy texture. It also absorbs the flavors of whatever you’re cooking it with, so it’s very versatile.
I always go on about eating only foods, which my grandmother would recognize, and if she saw a piece of tempeh, she’d probably think is was a scrubbing brush for the sink, however, if my grandmother was Indonesian, she would know exactly what to do with it!
Okay – so let’s gone on with this quick, hearty supper.
This tempeh kale fusilli recipe serves four.
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