Tempeh Bolognese
By Better NatureTempeh Bolognese made with Better Nature Organic Tempeh is the perfect weekday dinner. It's easy to make but oh so satisfying. Packed with protein, fibre and plant points, this delicious dish is a winner!Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
10 total- 4 tsp olive or rapeseed oil
- 4 garlic cloves, crushed
- 1 small red onion, finely sliced
- 200g carrots, finely sliced
- 200g mushrooms, finely sliced
- 1 x 200g pack Organic Tempeh, coarsely grated or blended to mince
- 400g tomato and basil pasta sauce
- 225g spaghetti
- 50g grated parmesan of your choice, optional
- 40g basil, chopped
Method
6 stepsStep 1
Heat 2 tsp oil in a frying pan over a medium heat. Add in the garlic and red onion and cook for 3 mins.
Step 2
Add the carrots and mushrooms and cook for a further 7 mins.
Step 3
Meanwhile, set a large pan over medium heat. Add the remaining oil and tempeh mince then fry for 5 mins, stirring frequently until golden.
Step 4
Reduce the heat, then scrape in the cooked vegetables and stir well. Pour over the pasta sauce and cook for 10 mins, season to taste.
Step 5
Meanwhile, cook the pasta to packet instructions. Reserve some pasta water, use a splash to rinse out the pasta sauce jar and add this to the sauce to loosen slightly.
Step 6
Divide the pasta and sauce between bowls then top with parmesan and basil to serve.