TEMPEH BOLOGNESE
Tempeh recommendation: Soybean tempeh (natural or with mountain herbs)
Hearty tempeh Bolognese meets spaghetti cooked al dente - a vegan classic that leaves nothing to be desired in terms of taste! Finely diced vegetables, aromatic Italian herbs and a creamy tomato sauce make this dish a real feel-good meal. Fresh parsley rounds it off perfectly.
2 servings
30 min
Ingredients
- 200 g tempeh
- 300 g spaghetti (or another type of pasta)
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 400 g strained tomatoes
- 2 tbsp tomato purée
- 3 carrots, finely diced
- 1 stalk of celery, finely diced
- 1 tbsp rapeseed oil
- 1 tsp Italian herbs (oregano, basil)
- Salt and pepper to taste
- Fresh parsley, chopped (to garnish)
Preparation
- Prepare the tempeh: Finely crumble the tempeh or cut into small cubes. Fry in a pan with rapeseed oil until golden brown. Set aside.
- Bolognese sauce: In the same pan, sauté the onion, garlic, carrot and celery until soft. Add the tomato purée and fry briefly. Deglaze with the tomato purée. Add the Italian herbs and simmer over a low heat for 15-20 minutes. Season to taste with salt and pepper.
- Cook the pasta: Cook the spaghetti in salted water until al dente according to the instructions on the packet. Drain and mix with the sauce.
- Serve: Spread the tempeh Bolognese over the spaghetti and garnish with chopped parsley.
Order the right tempeh for you straight away
Rich in protein and nutrients
Natural ingredients without additives
Regionally grown and handmade
