creamy mushroom pasta with tempeh

Tempeh, mushrooms, and Richmond veggie sausages make a fantastic trio because they’re all surprisingly rich in umami flavor and work together nutritionally too — tempeh is a fermented soy protein packed with probiotics, B vitamins, and all essential amino acids, while mushrooms bring immune-boosting beta-glucans, vitamin D (especially if sun-exposed), and a meaty texture that complements the dense, nutty tempeh. Richmond veggie sausages add convenience and are typically fortified with B12 and iron, nutrients that can be harder to get on a plant-based diet, so together this combo delivers a solid hit of complete protein, gut-friendly bacteria from the fermentation in tempeh, and a range of fortified micronutrients — making it a well-rounded, satisfying plant-based meal that covers a lot of nutritional bases at once.​​​​​​​​​​​​​​​​

recipe by

saajan