Switch up your plant-based offering with this tempeh-filled vegan bolognese. It’s simple, tasty and has a deliciously “meaty” texture.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 cup carrot, unpeeled, very finely diced
- 1 cup celery, stems & leaves, very finely diced
- 4 sprigs fresh basil leaves, leaves picked & stems finely diced
- 300g tempeh, crumbled
- 500g mushrooms, very finely chopped into mince
- 1 cup non-alcoholic shiraz or red grape juice
- 400g tin diced tomatoes
- 700g jar passata
- 1½ cups water
- 1 tbsp vegan stock powder
- 1 tbsp coconut sugar
- 1 tsp mixed dried Italian herbs
- 200g wholemeal spaghetti (uncooked weight)
- 100g vegan feta, to serve
Method
- Heat a large casserole pot over high heat. Add the carrot, celery and basil stems and sauté for a couple of mins.
- Add the tempeh and mushrooms and sauté for a couple of mins.
- Add the non-alcoholic wine or grape juice, tomatoes, passata, water, stock powder, coconut sugar, dried herbs and basil leaves. Stir well, cover with a lid and bring to the boil. Remove the lid when boiling.
- Reduce the heat and simmer for 30 mins until it becomes a nice sauce consistency.
- Meanwhile, cook the spaghetti according to packet instructions.
- Divide spaghetti into bowls and top with vegan bolognese. Sprinkle vegan feta on top to serve.
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