Tag Archives: dee wholefoods

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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Cumin spiced sautéed brown rice and green veggies with Dee’s Moroccan Veg Pot

30 Apr

It’s been so long since I’ve had sautéed brown rice and to make it even healthier I added a bunch of veggies, which made it light and delicious and really brought out the nutty texture of the rice.

You will need
1 Dee’s Moroccan Veg Pot
200g cooked brown rice
2 tbsp coconut oil
150-200g of veggies, evenly chopped (such as; spring onion, mushroom, green pepper, kale, broccoli and courgette)

1 tsp of the following –
Onion seeds, cumin seeds, garam masala
½ tsp of smoked paprika
1 clove of garlic, finely chopped

Heat up a wok with some of the coconut oil, add the veggies in two batches and brown.
When both batches are browned, return them to the wok, add in the chopped garlic and cook for 1 minute, then leave the veggies to the side.
Add some more of the coconut oil to the wok, add in the onion and cumin seeds and cook for 1 minute over a medium heat, being careful not to let them burn.
Next, add in the cooked rice and allow to heat up for about 3-5 minutes, then throw the cooked veggies back in along with the rest of the spices and cook for 1 more minute.
Leave the wok to cool for a moment and in the meantime heat up the Dee’s Moroccan Veg Pot according to the packet instructions, then serve with the rice and enjoy.
Should comfortably feed two people.


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Tempeh smoky fajitas with veggies .

3 Feb

Tempeh is one of my new favourite protein rich vegetarian foods. It can be found in Asian stores which often have good prices. It is a fermented soya bean cake/brick/block and is very versatile. It has a earthy, mushroomy taste and smell.
That fact that it is fermented makes the protein more digestible.

Tempah smoky fajitas with veggies .



1 block/cake of Tempeh about 300g
Wraps (gf)
1-2 tablespoon Coconut oil/ olive oil
300-500+ Stir fry Veggies
(Broccoli , pepper, red onion and mushroom baby courgettes)
2 garlic cloves chopped
1 packet fajita seasoning
1 teaspoon of smoked paprika
Baby salad
Lime juice
Plain soya yogurt

Slice Tempeh in strips (see pic)
Slice vegetable in strips
Heat a pan with some oil add the tempeh in batches and brown on each side, add some fajitas season and a little paprika cook for one min more. Repeat this until you have used up the tempeh . Use as much or as little tempeh as you wish.

Heat a wok with some oil, cook the veggie in batches(hand full) until it browns a little, add some fajitas and paprika and the garlic cook for 1-2 more minutes . If the seasoning burns a little add a few tablespoons of water this will stop it from burning so fast and will make steam to cook the veggies a little also. Once cooked add some hot sauce if you wish .

Heat up the wraps in a large pan one at a time, lightly brown on each side or place in the oven to warm up.

Place your cooked tempeh in the middle of the wrap add veggies and salad and add some yogurt on too (unless you can find vegan sour cream ) and put some like juice over the wrap roll and enjoy

– Eoin



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