Tempeh Bolognese

5

PREP TIME

15 min

TOTAL TIME

40 min

Serves

4

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

  1. Cook pasta following package directions.
  2. 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.
  3. Add tempeh, cumin, paprika and oregano. Season with pepper. Cook, stirring occasionally, until tempeh is cooked through, about 5 min.
  4. Meanwhile, reserve 1/4 cup pasta water, then drain pasta and set aside.
  5. Stir tomatoes, soy sauce and reserved 1/4 cup pasta water into bolognese. Simmer for 5 min.
  6. Divide pasta amongst plates. Top with sauce, then plant-based cheese, basil and pepper flakes.

Nutrition (per serving)

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