Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the chickpea pasta according to the package instructions, but cook it to al dente. Immediately drain the pasta and rinse it under cold water to stop the cooking and wash away excess starch.
- While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a small pan over medium heat. Add the cubed tempeh and cook for 5 to 6 minutes, tossing occasionally, until golden brown and cooked through.
- Do not clean the pan after cooking the tempeh. Deglaze the pan with a small splash of water, scraping up any browned bits. Turn off the heat completely, then add the white miso paste and butter. Whisk vigorously until a creamy, emulsified sauce forms.
- Add the rinsed and drained chickpea pasta directly to the pan with the miso-butter sauce. Toss everything together gently until each piece of pasta is evenly coated.
- In a small bowl, combine the hulled tahini, lemon juice, 1 tablespoon extra virgin olive oil, salt, and pepper. Whisk until smooth. Add water one tablespoon at a time, whisking, until you reach a pourable but still creamy consistency.
- Divide the sauced pasta between two bowls. Layer on the fresh shredded red cabbage, sauerkraut, pickled beetroot, and mixed sprouts. Top with the golden-brown tempeh. Drizzle generously with the tahini dressing and garnish with fresh dill. Serve immediately.
Nutrition
Notes
Always rinse your chickpea pasta under cold water after cooking to remove starch and prevent stickiness. Use firm tempeh for the best texture that won't fall apart. Store cooked components separately in the fridge for up to 3 days for best meal prep results, assembling just before eating.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.