Ingredients
- 1 pack The Tofoo Co Tempeh
- 1 onion
- 2 cloves garlic
- 1 large carrot
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 2 tbsp tomato puree
- 200ml red wine
- 350g passata
- 150g mushrooms
- Salt and pepper to season
- 250g dried spaghetti pasta
- Vegan parmesan
Get started
- Finely chop the onion and garlic. Heat a deep frying pan and add the oil, then the onion and garlic. Fry until caramelised.
- Peel and grate the carrot then add to the pan.
- Crumble the Tempeh and fry until golden then add the oregano and tomato puree.
- Fry for a couple of minutes then add the red wine. Reduce for a couple of minutes.
- Add the passata then chop the mushrooms and add to the pan.
- Reduce the heat and cook for 10 minutes adding a splash of water if it is a little dry.
- Season to taste with salt and pepper.
- Cook the pasta according to the packet instructions.
- Mix the cooked pasta with the Bolognese sauce then serve with a sprinkling of vegan parmesan.
