Tempeh Pasta Salad

Total servings: 6


1 cloves garlic, crushed
2 Tbs olive oil
2 Tbs vinegar
2 tsp prepared mustard
1 Tbs tamari or shoyu
3 Tbs olive oil
200 g mushrooms, cut in small pieces
1 clove garlic, crushed
200 g tempeh, cut into small cubes
2 ripe tomatoes, diced
1 cup green or black olives, sliced
250 g pasta


Bring some water to boil. When water boils add the pasta and cook according to instructions on package.

Meanwhile, to make dressing mix first 5 ingredients.

Heat the olive oil in a skillet over medium heat. Add garlic and tempeh and cook until tempeh is lightly browned, about 5 minutes, stirring frequently. Add the mushrooms and cook for about 5 minutes. Let it cool.

Add tomatoes, olives and the dressing.

When pasta is ready, drain and rinse with cold water to cool the pasta. Place pasta in a serving bowl and add tempeh mixture and toss.

Vegan: Yes
Vegetarian: Yes