Tempeh Bolognese
This vegan bolognese is a great alternative to the traditional meat version. Just as tasty and so much healthier, packed with vegetables, it really is a meal the whole family can enjoy.
Ingredients
- 1 Large Red onion
- 2 Large carrots
- 200 Grams Tempeh
- 1 Tablespoon Tomato paste
- 1 400g Plum tomatoes
- 1 500g Passata
- 1 Small punnet Cherry tomatoes
- 2 Pinches Salt
- 1 Large handful Fresh basil leaves
- 250 Grams Gluten free spaghetti
- A few Sprays olive oil (optional)
Instructions
Preparation
- Chop the red onion into small chunks, it doesn't have to be finely chopped but I wouldn't use big chunks here
- Peel and grate the carrots
- Break up the tempeh into small chunks, some small some a little bigger
- Chop all of the cherry tomatoes in half and put into to an oven proof dish
- Roughly chop the basil leaves
- Measure out all of the spaghetti
Cooking
- Turn your oven to gas mark 4 and add your cherry tomatoes to roast
- Put a large pan of water on the hob to boil
- Add a few sprays of a good quality olive oil to a large frying pan or sautee pan and put on a medium to high heat
- Add the red onion and fry for a couple of minutes until starting to soften
- Add the carrots and stir well
- Add the tempeh and stir well
- Cook these together for a few minutes
- Add the tomato paste to the pan with a splash of water and mix well
- Add the plum tomatoes, break them up with a spoon or squish them by hand, stir well
- Add the passata and the salt and stir well, add the salt
- Bring up to a boil
- Turn down to a simmer and continue to cook for 20 minutes
- With 10 minutes to go until your bolognese is ready add your spaghetti to your pan of boiling water and simmer for 10 minutes ( adjust this to suit your spaghetti cooking time)
- With one minute to go, add your chopped basil to your pan of bolognese along with your roasted cherry tomatoes and stir well
- Drain your spaghetti and serve to 4 plates
- Top this with your tempeh bolognese
- Add some more basil if desired
- Enjoy
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