Marinade:
1/3 cup low sodium soy sauce or tamari
1/3 cup apple cider vinegar
1 ½ tablespoons maple syrup
¼ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
Pinch of chipotle powder
1 (8-ounce) packet tempeh, sliced into 12 thin rectangles
12 ounces Brussels sprouts, sliced thinly
Drizzle of olive oil
Salt and black pepper to taste
1 large yellow onion, sliced into half circles
Tahini Dressing:
1/3 cup tahini
3 tablespoons fresh lemon juice
1 tablespoon maple syrup
1 small garlic clove
Mix the soy sauce, apple cider vinegar, maple syrup, garlic powder, cumin, smoked paprika, and chipotle powder in a medium bowl. Transfer the tempeh rectangles to a baking dish or reusable container. Add the marinade and coat the tempeh evenly in the marinade. Set aside for at least 20 minutes.Preheat the oven to 425ºF.
Cook the pasta according to the directions on the packet until al dente.
Toss the sliced Brussels in olive oil to coat. Season with salt and pepper. Roast for about 10 minutes, or until crispy. Set aside.
Transfer the tempeh to a large baking sheet and place in a single layer. Bake for 10 minutes. Flip the tempeh over and bake for about 10 minutes more, or until crispy. Or air-fry the tempeh for about 7 minutes, or until crispy. Slice the tempeh into small squares.
Meanwhile, heat a drizzle of olive oil to a large skillet over medium-high heat. Cook the onion for about 7 minutes, or until browned. Add the remaining marinade form the tempeh and cook for 3 minutes more.
Add the tahini, lemon juice, and maple syrup to a medium bowl. Grate the garlic into the bowl using a microplane or fine grater. Add about 5 tablespoons water, or until the desired consistency.
In a large bowl, mix the pasta, tempeh bacon, Brussels sprouts, and caramelized onion. Serve and drizzle with the desired amount of tahini dressing.
