Sweet Italian Tempeh “Sausage” in Creamy Sauce with Tomatoes, Kale & Banza Rotini (vegan/gluten-free)
Remember a few weeks ago when I was a bit complain-y about things feeling slow and not having much momentum in the new year? I've been so busy since then that I barely do. Between school, cooking for clients, and the teeny tiny social life that I'm trying to maintain, I haven't had much time to come up for air.
I did, however, make time to develop this super creamy, gluten-free, vegan recipe for Banza.
At the start of this year I became an RD Ambassador for Banza, which is a gluten-free, chickpea based pasta. Being an ambassador means I'm in a mutually beneficial agreement, in that they send me free and new products, and invite me to participate in campaigns and events in exchange for my posting/promoting their product through social media and recommendations to my clients. It doesn't mean I'm paid by them, but it does mean I really like their product so feel pretty okay with the terms.
Banza is higher in fiber and protein than semolina pasta, and holds up to cooking and reheating way better than most gluten-free noodles. I hate when I make a pot of pasta that's made from something like black beans, only to have it turn to mush the second it hits the bowl or comes into contact with any sauce. Sad, soggy pasta? No thanks. I developed this recipe as a part of Banza's #resolvetoeatmorepasta contest, a New Year's "intention" that doesn't set limits, but rather invites abundance, in the form of rigatoni, linguine, and penne.
The seasoning I created evokes the taste of sweet italian sausage, inspired by my most recent trip home. My dad and I made venison sausage for Christmas breakfast with overall good results. It was our first time making sausage and we made a valiant effort, but there's one essential spice we missed--fennel seed. Personally, I think fennel is the secret ingredient that makes sausage taste like sausage. Used generously here, I combined it with some crumbled tempeh and a bunch of the other wonderfully aromatic spices that all get cooked down in a luxurious cashew cream sauce, and finished with some chunky tomatoes and kale.
If you try it out, let me know what you thought, and be sure to tag me in your post!
Sweet Italian Tempeh “sausage” In Creamy Sauce With Tomatoes, Kale & Banza Rotini (vegan, Gluten-free)
I'm a Registered Dietitian and Personal Chef in Brooklyn, New York. I grew up around the dinner table, and believe that food is intricately woven through all of our stories. It holds memories of home, childhood, and beliefs; it comforts us, nourishes us, and creates a centerpiece to gather around.