Tempeh Bolognese
This spaghetti alla bolognese is made using our Organic Tempeh. The sauce is slowly developed to create a sublime showstopper. But if you're in a rush, use store-bought pasta sauce to create a super quick and hearty plant-based bolognese.
Recipe by Better Nature
1 hour 25 minutes
Serves:
3
ingredients
- 200g Organic Tempeh
- 300 - 360g spaghetti
- 3 large garlic whole
- 1 carrot
- 1 celery
- 1 red pepper
- 3 large mushrooms
- 1 tbsp tomato puree
- 200 ml red wine
- 200 ml vegetable stock
- 400g chopped tomatoes
- 4 - 5 sprigs of thyme
- 2 bay leafs
- 2 tbsp extra virgin olive oil
- Salt & pepper
instructions
- Prepare the Tempeh into a mince consistency using a food processor or alternatively a box grater.
- Finely diced the aromatics (carrots, onions, pepper & celery). I tend to leave the garlic cloves whole, crushing lightly before adding to the other sauteing aromatics.
- In addition, finely dice the mushrooms.
- Add 1 tbsp olive oil to a medium - high heat saucepan. Add the minced tempeh and cook for 5 - 6 minutes until a golden brown crust begins to form. Initially, add only the diced onions, pepper & carrot cooking for 2 minutes before adding the celery. Continue to saute for an additional minute before adding the mushrooms and garlic.
- Add the tomato puree, sauteing and incorporating into the aromatics for 30 seconds before adding 200ml of red wine. Once the alcohol smell has evaporated; reduce the heat to a medium heat adding the chopped tomatoes, thyme and bay leaves as well as 200 ml stock.
- Add salt and pepper throughout the process to taste but remember not to add too much as the bolognese will reduce down and the flavour will intensify naturally.
- Reduce the heat to low and simmer for 45 minutes to 1 hour for the best results.
- Cook the pasta of choice to al dente. Drain the pasta whilst also saving a cup of pasta water to achieve personal desired consistency of sauce. Finish with a drizzle of extra virgin olive oil and serve.
instructions
- Prepare the Tempeh into a mince consistency using a food processor or alternatively a box grater.
- Finely diced the aromatics (carrots, onions, pepper & celery). I tend to leave the garlic cloves whole, crushing lightly before adding to the other sauteing aromatics.
- In addition, finely dice the mushrooms.
- Add 1 tbsp olive oil to a medium - high heat saucepan. Add the minced tempeh and cook for 5 - 6 minutes until a golden brown crust begins to form. Initially, add only the diced onions, pepper & carrot cooking for 2 minutes before adding the celery. Continue to saute for an additional minute before adding the mushrooms and garlic.
- Add the tomato puree, sauteing and incorporating into the aromatics for 30 seconds before adding 200ml of red wine. Once the alcohol smell has evaporated; reduce the heat to a medium heat adding the chopped tomatoes, thyme and bay leaves as well as 200 ml stock.
- Add salt and pepper throughout the process to taste but remember not to add too much as the bolognese will reduce down and the flavour will intensify naturally.
- Reduce the heat to low and simmer for 45 minutes to 1 hour for the best results.
- Cook the pasta of choice to al dente. Drain the pasta whilst also saving a cup of pasta water to achieve personal desired consistency of sauce. Finish with a drizzle of extra virgin olive oil and serve.
make it with
Organic Tempeh
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