Tempeh spaghetti Bolognese

21 Sep

Inspiration : Since I stopped eating eat meet I have really been missing “spaghetti bolognese” so here is my twist on it #vegan

dees vegan blog

200g of tempeh (chopped or crumbled)
Some Oil
2 Tins of diced canned tomatoes
1 onion diced
2 cloves of garlic chopped
2-3 tablespoon of tomato purée
1 price of frozen spinach (30-40g)
10g of Basil chopped
1 stock cube
1-2 mixed herbs I
Spaghetti (as much as you want to cook) approx 80g dried pasta per person is recommended.

Bring some water to the boil add some salt. Add spaghetti and cook according to instructions.

In a pot add some oil and cook onion until brown, add tempeh and cook for 2 mins.
Add tomato purée and cook for 2 mins, add the tins of diced tomatoes, spinach, mixed herbs and stock cube cook for 10min in med-low, when finish cooking add chopped Basil

When pasta is made strain and place in a bowl. Put the Tempeh Bolognese sauce on top, serve with some garlic bread and whole leaves of Basil

Use a food process on the pulse setting to cut the tempeh.

You can also use some nutritional yeast to give it a cheese flavour

– Eoin

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4 Responses to “Tempeh spaghetti Bolognese”

  1. Emma {Emma's Little Kitchen} February 19, 2014 at 9:32 pm #

    I have never thought to use crumbled tempeh as a mince replacement. Wonderful recipe, thank you!

    • Dee February 19, 2014 at 10:56 pm #

      It works great! – Eoin

  2. mairead_niogain@yahoo.com April 7, 2014 at 3:57 pm #

    Hi, Thanks for the recipe. Am going to try it this week and if it’s a hit with the kiddies, I was hoping to freeze some. Do you know if it could be frozen? Thanks.

  3. Lou July 7, 2014 at 7:15 am #

    Haha, I’ve also been using tempeh as a mince replacement for spag bol. I had a packet of extra smelly stuff and was at a loss as what to do with it. The next one is going to be turning it into meatballs.

    Mairead – re freezing: tempeh is usually sold frozen to prevent the cultures from continuing to ferment the product. I’m not sure whether you could re-freeze the mix above…

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