After switching to a fully plant-based diet in 2020 I needed to come up with an alternative to the traditional meat-heavy Bolognese which we used to love. Enter tempeh with it slightly mushroomy and meaty flavour.
I also like to use firm tofu so try that if you prefer. If soy isn’t your thing you could switch it for a can of brown lentils. Serve with steamed broccoli or a green salad for extra plant points to keep your gut microbes happy.
PrintTasty Tempeh Bolognese
Enjoy with your favouite pasta for a hearty meal.
Ingredients
· 1 500g packet whole meal spaghetti or pasta of choice
· 1 300g packet tempeh
· 1 brown onion, chopped
· 4 cloves garlic, minced
· 1 large carrot, diced
· 2 sticks celery, diced
· 1 cup button mushrooms, chopped
· 1 small zucchini, grated
· 2 tbs low-salt tomato paste
· 1 700g tomato passata
· 1 tbsp dried oregano
· Pinch ground chili (omit if your children don’t like spice)
· 2 tbsp coconut sugar or brown sugar (optional)
· 1 tbsp vegan Worcestershire sauce
· 2 sprigs thyme
· ½-1 cup water
· Baby spinach and chopped walnuts to serve
Instructions
Open packet of tempeh, break into chunks and place in food processor. Process until tempeh has developed a mince-like texture. Alternatively grate the tempeh.
Heat a large saucepan on medium-high heat, then add chopped onions. Add a dash of water to prevent the onions from sticking and continue to do so when the water evaporates. Cook for 3-4 minutes, then add garlic, carrot, celery, mushrooms, zucchini, and tempeh. Cook for a further 2-3 minutes.
Turn the heat back to medium and add the tomato paste, passata, dried oregano, chili (if using), sugar, Worcestershire sauce, thyme, salt and pepper and water. Stir to combine and leave to cook on low heat, covered for 45 minutes.
Meanwhile, fill a large saucepan with water, add a pinch of salt and place on the stove over medium-high heat. Once the water has boiled, add the spaghetti, and cook as per the packet instructions.
Drain the pasta, return it to the saucepan and add several scoops of Bolognese. Mix to combine. Serve in bowls with scoops of extra Bolognese on top, a handful of baby spinach and a scattering of chopped walnuts.
