Spaghetti With Sesame Seeds And Tempeh

Spaghetti is always a great go-to dish for everyone. And Josita Hartanto creates an awesome version in her cookbook Vegan genial. aufregend anders kochen by using a few ingredients to create an incredibly tasty and high-quality main course.


  • 500 g spaghetti
  • 400 g tempeh
  • 2 red peppers
  • 3 cloves garlic
  • Oil
  • ½ chili without seeds
  • ½ bunch coriander
  • 50 g sesame
  • ½ tsp sesame oil
  • 2 tsp margarine
  • Salt


  • Cook spaghetti until al dente in salted water. Drain, taking care to collect some water and set aside.

  • Let pasta dry a bit and then mix with oil.

  • Clean peppers and then cut into strips. Cube and salt the tempeh. Cut the garlic into thin slices. Cut the chili into thin rings and finely chop the cilantro. Roast the sesame in a pan without the fat until light brown.

  • Heat about 4 tablespoons oil in a large frying pan and fry tempeh cubes while turning until crispy brown. Remove from the pan and keep warm.

  • Put the garlic into the pan and fry lightly. Add peppers and fry for 2 minutes. About half a cup of pasta water, pour in hot pasta and toss briefly.

  • Add chili, coriander and sesame seeds. Add sesame oil and margarine to the pan and mix well with the noodles.

  • Add the fried tempeh and then sprinkle with toasted sesame seeds and serve immediately.

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