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Recipe by Catherine Carrigan



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  • 8 oz. amaranth pasta
  • 4 cups assorted organic vegetables, (make the selection
  • colorful and varied)
  • 1 organic onion, diced
  • 2-3 cloves organic garlic, minced
  • Braggs liquid aminos, to taste
  • grated ginger, to taste
  • 1 package Tempeh (optional)



Chop the vegetables and steam in a wok, or heavy skillet. Cut the Tempeh into chunks, and cook in the vegetable stock, adding seasoning and more water if necessary. Let steam for 15-20 min.

Meanwhile, cook the pasta according to the package.

Serve the vegetables over the cooked pasta.

Amaranth is a gluten free grain that makes a healthy pasta. Amaranth is a high protein grain that contains more fiber than wheat and higher levels of calcium, iron and phosphorous than spinach. Tempeh is a fermented soy which is the best way to consume it, and we all know the benefits of fresh organic vegetables.

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