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Italian Herb Crumbles To-Go
Batch cook · One session, many meals

Italian Herb Crumbles To-Go

Italian menus are easy on a plant-based diet as long as you like pasta with marinara or arrabbiata. The missing piece is protein. These fennel and garlic crumbles taste like Italian sausage, and a tub stirred into your pasta at the table covers it.

Hands-on
15 min
Hands-off
None
Total
15 min
Dishes
1
24gprotein274cal11gcarbs17gfatper serving · $1.53
Skill Meal-prep friendlystove

Method

  1. 1

    Crumble the tempeh into small pieces with your fingers.

  2. 2

    Heat the oil in a skillet over medium-high. Add the tempeh and cook, stirring now and then, until browned and crisp in spots.

  3. 3

    Add the garlic and spices for 30 seconds, then the soy sauce and water. Cook until the pan is dry and the crumbles look glossy.

  4. 4

    Stir in the salt and taste for more, then cool and pack into 4 small lidded tubs.

Storage

Keeps 4 days in the fridge. Out of the fridge, eat within 2 hours (1 hour on a hot day).

Good to know
  • Order pasta marinara, arrabbiata or aglio e olio and stir these in. Ask for no parmesan.
  • Fresh pasta often has egg, so ask. Dried pasta usually doesn't.
  • Beyond Hot Italian sausage, sliced and seared, is a great swap. Pick it above.

Nutrition

per serving
Calories
274
Protein
24g
Carbs
11g
Fat
17g
Fiber
6g
Sodium
330mg
Contains soyContains glutenPeanut-free

Calculated from ingredient reference data. Brand labels vary.

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