Marinated Tempeh Pasta Salad with Fresh Vegetables

Nutrition Facts

Per Single Serving

Nutrition	Amount per Serving
Calories	305
Total Fat	10g
Saturated Fat	1g
Trans Fat	0g
Cholesterol	0mg
Sodium	627mg
Carbohydrate	38g
Dietary Fiber	6g
Sugars	4g
Protein	14g
Vitamin A	33%
Vitamin C	19%
Calcium	7%
Iron	16%

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Marinated Tempeh Pasta Salad with Fresh Vegetables

By:

Lightlife

Serving Amount:

Prep Time:

20 mins.

Total Time:

45 mins.

Ingredients:

8 ounces angel hair pasta

1/2 cup carrots, cut into 1 1/2 inch strips

1/2 cup green onions, cut into 1 1/2 inch strips, cut in half lengthwise

1/2 cup pea pods, cut into strips lengthwise

1 Tbsp. water

1/2 cup seedless sliced cucumber, cut in half

2 Tbsp. orange juice

2 Tbsp. soy sauce

Marinade:

1 package (8 oz) Lightlife^® Organic Soy Tempeh, cut into 48 pieces

1/4 cup orange juice

2 Tbsp. toasted sesame oil

2 Tbsp. soy sauce

1 Tbsp. freshly grated ginger

1 Tbsp. toasted sesame oil

In Dutch oven bring 4 to 6 quarts of water to a boil. Add angel hair pasta to the boiling water; stir gently. Return to a boil. For "al dente" pasta, boil uncovered, stirring occasionally, for 4 minutes. Remove from heat; drain well. Keep warm.

In 1-cup sized measuring cup combine all marinade ingredients. In medium bowl, place tempeh; pour marinade over and mix to coat tempeh with marinade. Let marinate 15 minutes.

Remove tempeh from marinade; reserve marinade.

In 10-inch nonstick skillet place 1 tablespoon of sesame oil. Place tempeh in skillet and cook over medium heat for 2 minutes. Turn pieces over and continue cooking until golden brown (1-2 mins.). Remove from pan; keep warm.

In same skillet add carrots, green onions, pea pods and 1 tablespoon of water. Cook covered, over medium heat, stirring occasionally, 2 minutes. Add reserved marinade and continue cooking for 1 minute.

In large bowl place angel hair pasta, tempeh, cucumber, vegetables, 2 tablespoons of orange juice and 2 tablespoons of soy sauce. Mix well. Refrigerate leftovers.