Tempeh Bolognese
Our Tempeh Bolognese is perfect for those days when you're in the mood for something hearty, simple and tasty. This plant-based bolognese is made with our naturally nutritious Tempeh Mince, so the dish contains plenty of protein and fibre to keep you going.
Recipe by Better Nature
50 min
Serves:
2
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ingredients
- 4 crushed garlic cloves
- 1 small finely sliced red onion
- 200g finely sliced carrots
- 200g finely sliced mushrooms
- 20ml rapeseed oil
- 170g pack of our Tempeh Mince
- 200g your favourite tomato and basil pasta sauce
- 110g spaghetti
- 50g grated vegan parmesan
- 40g chopped basil
instructions
- Prepare the garlic, red onion, carrots, mushrooms and basil.
- In a frying pan, heat 10ml of the rapeseed oil for 1 minute.
- Add in the garlic and red onions and cook them for 3 minutes.
- Add in the carrots and mushrooms and cook them for a further 7 minutes.
- As these are cooking, in a large saucepan, heat another 10ml of rapeseed oil for 1 minute.
- Add in the mince to this saucepan and mix frequently for about 5 minutes, to ensure it doesn’t catch.
- Reduce the heat, then add the garlic, onion, carrots and mushrooms mixture to the mince, followed by the pasta sauce, continuing to mix them together for 10 mins.
- While mixing, start preparing the spaghetti.
- Once the spaghetti is ready, serve it up on the plate, then top it with some of the mince.
- Top the mince with the vegan parmesan and chopped basil.
make it with
Tempeh Mince
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