• 130g tempeh Tempeh
• 130g pasta Pasta, wholewheat, boiled
• 80g peas Peas, frozen, boiled
• 80g brussels sprouts Brussels Sprouts, boiled
• 20g lemon juice Lemon Juice
• 5g olive oil Olive Oil
• 6g garlic Garlic
• fresh parsley, thyme & black pepper
• lemon wedge

1. 1

   Prep everything first: wash and trim the peas and sprouts, then measure out the sauce ingredients.

2. 2

   Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.

3. 3

   Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.

4. 4

   Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.

5. 5

   Meanwhile, steam or stir-fry the peas and sprouts for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: wholewheat pasta first, then the veg and tempeh, spooning over any remaining sauce. Finish with the lemon wedge.

Tap ingredients and steps to tick them off as you cook.