Tempeh Bolognese
11
- Prep Time15 min
- Total Time40 min
- Makes4 servings
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.
Get more vegan quick weeknight dinner recipes.
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