If you think high-protein vegan meals have to be bland or overly complicated, this pasta is here to change your mind. This high-protein vegan pasta is rich, savoury, and deeply satisfying, built around browned fried tempeh, a creamy blended sauce, and perfectly cooked tagliatelle. Every element is intentional — from marinating the tempeh in garlic, soy, and apple cider vinegar, to blending it with nutritional yeast, sun-dried tomato paste, and soy milk for a sauce that’s both hearty and indulgent.
What I love most about this recipe is how it balances nutrition with comfort. The tempeh brings serious protein and texture, while simple pantry ingredients like olive oil, tomato purée, lemon juice, and warming spices create layers of flavour that feel like anything but “healthy food.” Finished with pasta and a touch of vegan cheese, this dish is proof that plant-based, high-protein meals can be bold, filling, and genuinely crave-worthy — perfect for weeknights when you want something nourishing without sacrificing taste.
Before we dive into the recipe, I wanted to share this little sketch I made. After cooking the recipe, I went back and illustrated the ingredients that carried it. Protein-rich tempeh, soy milk for creaminess, olive oil, garlic, and pasta. Each element earned its place in the dish, and that’s what this drawing captures. You can find my art on Etsy at https://tinygreenfork.etsy.com/uk/listing/4443376727/high-protein-vegan-pasta-ingredients-art
High-Protein Vegan Pasta
Description
This high-protein vegan pasta with tempeh is a comforting, flavour-packed plant-based dinner that’s both nourishing and satisfying. Marinated tempeh is pan-fried until crispy brown, then tossed with tagliatelle and a creamy sun-dried tomato sauce made with soy milk, nutritional yeast, garlic, sugar, and warm spices. Finished with lemon juice and vegan cheese, this vegan pasta recipe is perfect for meal prep or a cosy weeknight dinner.
Ingredients
Tempeh Marinade
Sauce & Pasta
Instructions
Prepare the Marinade & Tempeh
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Peel and cut 4 cloves of garlic, then crush them into a paste using a pestle and mortar.
In a small container with a lid, add 17 g olive oil, 52 ml light soy sauce, 6 g sugar, the garlic paste, a pinch of salt, ground ginger, and 26 ml apple cider vinegar. Whisk well until fully combined.
Cut the tempeh into even slices and dunk them into the marinade. Secure the lid on the container and shake gently to coat all pieces evenly. Place the container in the fridge and allow the tempeh to marinate for 40 minutes.
Prep the Aromatics & Cook the Tempeh
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While the tempeh is marinating, finely chop 55 g onion, 5 cloves of garlic, and a bunch of fresh parsley. Set aside for later.
Once the tempeh has finished marinating, heat a pan with some olive oil and fry the tempeh slices until they develop a crispy, dark brown exterior on both sides.
Blend the Sauce
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Transfer to a blender cup: 41 g sun-dried tomato sauce, 2 tbsp nutritional yeast, the cooked tempeh, sage, crushed chillies, cajun seasoning, soy milk, 14 g olive oil, 15 g sugar, and a few fresh basil leaves. Blend until creamy and smooth.
Stop the blender, then add the juice of 1 lemon and 5 g tomato purée. Blend again until fully incorporated. Set the sauce aside.
Cook the Pasta & Finish the Sauce
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Bring a pot of water to a boil and cook 350 g dry tagliatelle according to the packet instructions.
While the pasta is boiling, heat 30 g olive oil in a pan. Add the previously chopped garlic and onion along with 19 g tomato purée, and fry until dark in colour for a deep, smoky flavour.
Pour in the blended sauce and mix well. Gradually add the cooked pasta, combining everything until evenly coated.
Garnish & Serve
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Finish with chopped parsley, then plate into a bowl. Garnish with more parsley and vegan cheese to taste, and serve immediately.
Note
Marinating time matters: Letting the tempeh marinate for the full 40 minutes helps it absorb flavour and improves its texture once fried. If short on time, even 20 minutes will still work, but the flavour won’t be as deep.
Dark, smoky flavour: Frying the tempeh and later the garlic–onion mixture until deep golden and slightly dark is intentional. This adds a subtle smokiness that balances the tangy sun-dried tomato sauce.
Pasta choice: Tagliatelle works beautifully here, but other long pasta shapes like fettuccine or linguine can be used with the same quantities.
Serving suggestion: Finish with vegan cheese and fresh parsley just before serving for the best flavour and texture contrast.
