It always makes me happy to see more and more plant based snacks and ingredients appear on the market, and @hollandandbarrett are always my go-to store for a lot of my favourites. I’m very excited to have teamed up with them for their #VeganYourWay campaign, that’s designed to show how easy it is to make simple swaps if you want to go vegan or simply eat more plant based. Today I’m sharing the recipe for this one pot tempeh pasta, that’s not only easy, but most importantly super tasty. The ingredients I used, such as the edamame spaghetti, oat milk and nutritional yeast are available from @hollandandbarrett – be sure to check out their range to take your plantbased cooking to the next level! 💚 #MyHB #ad

One pot tempeh pasta

1 clove garlic
1/2 onion, chopped
100g tempeh
100g edamame spaghetti
3/4 cup oat milk
1/2 cup vegetable broth
1 tbsp tamari
1 tbsp nutritional yeast
1/2 tsp cumin
1/4 cup green peas
1 cup spinach
1/2 tsp salt, or to taste

Add the garlic and onion to a non-stick saucepan and cook for 3-4 minutes, until softened. Add the tempeh, and cook for 4-5 minutes more, until lightly browned. Then, add the spaghetti together with the oat milk, vegetable broth, tamari, nutritional yeast and cumin. Lower the heat and simmer on a low-medium heat around 5 minutes minutes, until the pasta is cooked through. At the last minute, add the green peas, spinach and salt, and cook for around 1 minute more. Serve immediately and enjoy! •

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