Zucchini Pasta Salad & Teriyaki Tempeh



clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon

Zucchini Pasta Salad & Teriyaki Tempeh


For the zoodle pasta salad:

  • Zucchini, spiralized
  • Beets, spiralized
  • Sautéed onions and mushrooms
  • Bell pepper, diced
  • Brocolli and cauliflower pieces
  • Cherry tomatoes, sliced
  • Collard greens and kale, chopped
  • Lemon juice
  • Fresh ginger and basil, chopped
  • Himalayan sea salt

For the teriyaki tempeh:

  • Tempeh, sliced
  • Coconut oil
  • Coconut aminos
  • Coconut sugar


  1. Mix together desired amounts of spiralized zucchini and beets, caramelized onions and mushrooms, and other veggies with a light coating of lemon juice and fresh ginger and basil. Finish with a sprinkle of salt.
  2. Mix equal parts coconut oil, aminos, and sugar together with sliced tempeh.
  3. Place in a skillet on medium-high heat and let sear several minutes each side.




Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

Vegan Filipino Pandesal

Food Stories is a new column in which Best...

10 Vegan Ghanaian Recipes You Need to Try

Culture Tuesday is a weekly column in which Best of...

Click here to view all of our latest recipes and articles.