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Tempeh Bolognese

7

  • Prep Time15 mins
  • Total Time40 mins
  • Makes4 servings
Tempeh Bolognese

Photography by Erik Putz; Food styling by Ashley Denton; Prop styling by Madeleine Johari

Elevate your next pasta dinner with crumbly tempeh, the perfect blend of bell peppers, mushroom and garlic, and aromatic basil for garnish.

Ingredients

  • 375 g whole-grain pappardelle pasta, (or other pasta)

  • 4 1/2 tsp olive oil

  • 1 small onion, diced

  • 4 garlic cloves, minced

  • 1 cup diced cremini mushrooms

  • 1 cup diced orange or yellow bell peppers, about 1 small

  • 250 g tempeh, crumbled

  • 1 tbsp cumin

  • 1 tbsp paprika

  • 1 tbsp dried oregano leaves

  • 2 1/2 cups strained tomatoes, or passata

  • 2 tbsp soy sauce

  • Grated plant-based parmesan-style cheese, such as Violife (optional)

  • Thinly sliced basil, (optional)

  • Hot red pepper flakes, (optional)

Instructions

  • Cook pasta following package directions.

  • Meanwhile, heat a large saucepan over medium. Add oil, then onion, garlic and mushrooms. Cook, stirring occasionally, until mushrooms have released their liquid, about 4 min. Add bell peppers. Cook, stirring occasionally, until softened, about 4 min.

  • Add tempeh, cumin, paprika and oregano. Season with pepper. Cook, stirring occasionally, until tempeh is cooked through, about 5 min.

  • Meanwhile, reserve 1/4 cup pasta water, then drain pasta and set aside.

  • Stir tomatoes, soy sauce and reserved 1/4 cup pasta water into bolognese. Simmer for 5 min.

  • Divide pasta amongst plates. Top with sauce, then plant-based cheese, basil and pepper flakes.


Nutrition (per serving)

Calories 540, Protein 32g, Carbohydrates 81g, Fat 15g, Fibre 12g, Sodium 590mg.

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