Tempeh Spaghetti Bolognese

Serves 2 • Prep 10 min • Cooking 20 min
Vegans
Get this stuff
  1. 1 pack The Tofoo Co Tempeh
  2. 1 onion
  3. 2 cloves garlic
  4. 1 large carrot
  5. 2 tbsp olive oil
  6. 1 tbsp dried oregano
  7. 2 tbsp tomato puree
  8. 200ml red wine
  9. 350g passata
  10. 150g mushrooms
  11. Salt and pepper to season
  12. 250g dried spaghetti pasta
  13. Vegan parmesan
Do this stuff
  1. Finely chop the onion and garlic. Heat a deep frying pan and add the oil, then the onion and garlic. Fry until caramelised.
  2. Peel and grate the carrot then add to the pan.
  3. Crumble the Tempeh and fry until golden then add the oregano and tomato puree.
  4. Fry for a couple of minutes then add the red wine. Reduce for a couple of minutes.
  5. Add the passata then chop the mushrooms and add to the pan.
  6. Reduce the heat and cook for 10 minutes adding a splash of water if it is a little dry.
  7. Season to taste with salt and pepper.
  8. Cook the pasta according to the packet instructions.
  9. Mix the cooked pasta with the Bolognese sauce then serve with a sprinkling of vegan parmesan.
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