Tempeh Scampi

A vegan twist on the classic shrimp scampi, this tempeh scampi is packed with flavor and is perfect for a quick weeknight dinner.

Ingredients - Serves 4

Cook the spaghetti according to the package instructions. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the tempeh and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
In the same skillet, add the garlic and cook until fragrant, about 1 minute.
Add the white wine and lemon juice to the skillet and bring to a simmer. Cook for 2-3 minutes, or until the wine has reduced by half.
Add the vegan butter to the skillet and stir until melted.
Return the tempeh to the skillet and toss to coat in the sauce. Cook for another 2-3 minutes, or until the tempeh is heated through.
Season with salt and pepper to taste.
Serve the tempeh scampi over the cooked spaghetti and garnish with the chopped parsley.