Ingredients
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For the Creamy Miso Butter Sauce:
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1 medium-size butternut squash (about 1 lb), peeled, seeded, and diced into ½-inch cubes
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¼ cup white miso paste (unsalted if possible)
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¼ teaspoon ground black pepper
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¼ teaspoon red pepper flakes (optional; for additional heat)
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¾ cup gluten-free all-purpose flour (or more as needed)
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¼ cup water or broth (start with water and add more as needed)
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Salt, to taste
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For the Crunchy Tempeh Bacon:
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1 block extra firm tofu (approximately 14 ounces), drained and cut into ½-inch thick slices
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1 tablespoon maple syrup (more or less to taste)
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1 tablespoon apple cider vinegar
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¼ teaspoon salt
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1 cup gluten-free cornflakes
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For the Air Fried Roasted Brussels Sprouts:
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1 pound fresh Brussels sprouts, trimmed and halved
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¼ cup olive oil (or avocado oil, etc.)
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½ teaspoon salt (omit if using seasoned cornflakes)
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Optional: garlic cloves, minced
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Prepared gluten-free pappardelle pasta (about 1 pound)
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Cooking spray or olive oil (for cooking pasta)
Directions
Subtitle: A hearty and satisfying vegetarian dinner that’s packed with nutrients, protein, and fiber – perfect for mealtime!
Description: This veggie-packed pasta dish features creamy miso butter sauce, crispy tempeh bacon, roasted Brussels sprouts, and gluten-free pappardelle noodles. It’s easy to prepare, budget-friendly, and can be made on both stovetop and air fryer. Serve as a main course or side dish!
Ingredients:
For the Creamy Miso Butter Sauce:
1 medium-size butternut squash (about 1 lb), peeled, seeded, and diced into ½-inch cubes
⅓ cup unsweetened plain plant milk (such as almond, cashew, or oat milk)
¼ cup white miso paste (unsalted if possible)
¼ teaspoon ground black pepper
¼ teaspoon red pepper flakes (optional; for additional heat)
¾ cup gluten-free all-purpose flour (or more as needed)
¼ cup water or broth (start with water and add more as needed)
Salt, to taste
For the Crunchy Tempeh Bacon:
1 block extra firm tofu (approximately 14 ounces), drained and cut into ½-inch thick slices
1 tablespoon maple syrup (more or less to taste)
1 tablespoon apple cider vinegar
¼ teaspoon salt
1 cup gluten-free cornflakes
For the Air Fried Roasted Brussels Sprouts:
1 pound fresh Brussels sprouts, trimmed and halved
¼ cup olive oil (or avocado oil, etc.)
½ teaspoon salt (omit if using seasoned cornflakes)
Optional: garlic cloves, minced
Prepared gluten-free pappardelle pasta (about 1 pound)
Cooking spray or olive oil (for cooking pasta)
Instructions:
Step 1: Prepare the Creamy Miso Butter Sauce
Preheat your air fryer to 375°F. If you don’t have an air fryer, you can use a large skillet instead.
Combine the diced butternut squash, plant-based milk, miso paste, black pepper, and red pepper flakes (if using). Mix well until smooth.
Transfer the mixture to a small bowl and set aside.
Place the gluten-free flour and water in separate microwave-safe bowls. Microwave each for about 30 seconds, stirring after each, until the flour mixture is smooth and not lumpy. Be careful when adding hot liquid to cold fat, as this may cause splattering.
Add the flour slurries to the reserved sauce mixture, whisking constantly. Cook over low heat until the sauce thickens slightly, about 2-3 minutes. Season with salt to taste.
Step 2: Make the Crunchy Tempeh Bacon
Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Combine the drained tofu, maple syrup, apple cider vinegar, and salt in a shallow dish. Using a fork, gently marinate the tofu for at least 15 minutes.
Coat one side of each slice of tofu with gluten-free cornflake crumbs. Place the coated sides down onto the prepared baking sheet. Reserve any remaining crumbs for later.
Using a pastry brush or your fingers, apply a thin layer of olive oil (or other desired oil) onto the top of each piece of tofu.
Place the baking sheet in the preheated air fryer and cook for 10-12 minutes, turning halfway through, until golden brown. Remove from the air fryer and let cool slightly before transferring to a paper towel-lined plate
Steps
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1
Done
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Step 1: Prepare the Creamy Miso Butter Sauce |
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2
Done
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Step 2: Make the Crunchy Tempeh Bacon |
