Name: Tempeh Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 4 garlic cloves, crushed; 1 small red onion, finely sliced; 200 g carrots, sliced into chunks; 200 g mushrooms, sliced into chunks; 4 tsp rapeseed oil; 170 g Tempeh Mince; 200 g favourite tomato & basil pasta sauce (bought or made); 110 g spaghetti; 50 g vegan parmesan, grated; 40 g basil, chopped

Method

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!