Maple Tempeh Marinara Pasta
This Maple Tempeh Marinara Pasta is one of those recipes that completely changed the way I viewed tempeh. Because let’s be honest… tempeh can either taste amazing or taste like you accidentally ate a sponge from the back of your refrigerator. BUT when you cook it correctly? It becomes savory, hearty, slightly crispy, and SO good.
This recipe is originally from my More Protein cookbook and it’s one of my favorite cozy plant-forward dinners because it’s packed with protein, full of flavor, and feels like the ultimate comfort meal while still supporting your goals.
The little maple + tamari + liquid smoke combo is what really makes this recipe. It gives the tempeh this smoky savory slightly caramelized flavor that almost reminds me of Italian sausage crumbles in pasta sauce. Then you mix it into marinara with garlic, onion, peppers, and chickpea spaghetti and suddenly you have this rich cozy high-protein pasta dinner that tastes like something you’d order at a cute little restaurant. As a dietitian, I love recipes like this because they help show people that eating more protein and more plants does not need to feel boring or restrictive.
You can absolutely eat:
- cozy pasta
- comforting sauces
- rich savory flavors
- satisfying meals
…and still nourish your body at the same time.
The maple balances the acidity of the marinara perfectly while the liquid smoke gives the sauce this deep slow-cooked flavor that tastes way more complicated than it actually is.
Maple Tempeh Marinara Pasta Recipe
Servings
6
Ingredients
- 16 oz chickpea spaghetti
- 1 tbsp olive oil
- 1 onion, diced
- 3–4 garlic cloves, minced
- 1 package tempeh, cut into small cubes
- 1 red pepper, diced
- 2 tbsp maple syrup
- 3 tbsp tamari
- 1/2 tsp liquid smoke
- 2 cups marinara sauce
Optional:
- parmesan cheese
- fresh parsley
- red pepper flakes
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil over medium heat in a large saucepan.
- Add onion and garlic and sauté for 3–5 minutes until softened.
- Add tempeh and sauté another 5–8 minutes until lightly golden.
- Add diced red pepper and cook another 5 minutes.
- Stir in maple syrup, tamari, and liquid smoke. Simmer for a few minutes until fragrant.
- Add marinara sauce and simmer a few more minutes.
- Toss sauce with cooked pasta or spoon over noodles.
- Top with fresh parsley, parmesan, or red pepper flakes if desired
Maple Tempeh Marinara Pasta
Ingredients
- 16 oz chickpea spaghetti
- 1 tbsp olive oil
- 1 whole onion, diced
- 4 cloves garlic, minced
- 1 package tempeh, cut into small cubes
- 1 each red bell pepper, diced
- 2 tbsp maple syrup
- 3 tbsp tamari
- ½ tsp liquid smoke
- 2 cups marinara sauce
Instructions
- Cook chickpea spaghetti according to package instructions. Drain and set aside.
- Heat olive oil in a large saucepan over medium heat.
- Add diced onion and garlic. Sauté for 3–5 minutes until softened and fragrant.
- Add cubed tempeh and cook another 5–8 minutes, stirring occasionally, until lightly browned.
- Stir in diced red bell pepper and sauté for another 5 minutes until tender.
- Add maple syrup, tamari, and liquid smoke. Stir well and let simmer for 2–3 minutes so the flavors combine.
- Pour in marinara sauce and simmer for another few minutes until hot.
- Serve sauce over cooked chickpea spaghetti and top with fresh parsley.
Notes
- Chickpea pasta adds extra protein and fiber to keep this meal more balanced and satisfying.
- Liquid smoke gives the tempeh a smoky, savory flavor that almost mimics a slow-simmered meat sauce.
- Leftovers store well in the fridge for 3–4 days and make an easy meal prep lunch.