Plant-based tempeh Bolognese with whole wheat pasta

ingredients

1 onion
2 garlic cloves
250 g tempeh
70 g mushrooms
2 tbsp soy sauce
½ tsp fennel seeds
2x 400g can crushed tomatoes
3 tbsp tomato paste
1 tsp oregano
1 fresh chilli
4 servings of whole grain pasta

Method

Mince the onion and garlic. Heat a large pot over medium heat. Once the pan is hot, add oil, the onion and garlic and sauté for 4-5 minutes until translucent and soft.

Mince the mushrooms and add them to the pan. Sauté for 2 more minutes.

Grate the tempeh and add to the pot. Add the soy sauce, spices, salt, and pepper. Sauté for 4-5 minutes, stirring frequently, until everything is golden brown.

Add the crushed tomatoes and tomato paste. Stir to combine and simmer for about 10 minutes.

In the meantime, bring a large pot of salted water to boil.

Cook the pasta according to the package instructions until al dente, about 10 minutes. Once cooked, drain and set aside.

Serve the tempeh Bolognese with the pasta and garnish with basil and fresh chili.

As a conscious team aiming to reduce our meat consumption, this plant-based tempeh Bolognese with whole wheat pasta is one of our go-to recipes for a satisfying lunch or dinner. We’re excited to share this flavourful, meat-free option with you!