Average rating: 5.0 • Rated by 8 users
Total time: 45 min
Preparation time: 15 min
Cooking time: 30 min
The inspiration behind our spag-bol-able tempeh, the trusty spag bol itself! Our Tempeh Mince slots in as the perfect replacement for the mince, providing a rich and meaty texture. Mmm we’re making ourselves hungry...
Prepare the garlic, red onion, carrots, mushrooms and basil
In a frying pan, heat 2 teaspoons of the rapeseed oil for 1 minute over medium heat
Add in the garlic and red onions and cook them for 3 minutes
Add in the carrots and mushrooms and cook them for a further 7 minutes
As these are cooking, in a large saucepan, heat the other two teaspoons of rapeseed oil for 1 minute over medium heat
Add in the mince to this saucepan and mix frequently for about 5 minutes, to ensure it doesn’t catch
Reduce the heat to a low heat, then add the garlic, onion, carrots and mushrooms mixture to the mince, followed by the pasta sauce, continuing to mix them together for 10 mins
While mixing, start boiling the kettle to cook the spaghetti and cook the spaghetti according to the instructions on the pack
Once the spaghetti is ready, serve it up on the plate, then top it with the tempeh bolognese
Top the dish with the vegan parmesan and chopped basil, serve and enjoy!
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