tempeh bol lrg

tempeh bolognaise

serves 6

  • gluten free

  • dairy free

  • vegetarian

  • vegan

ingredients

  • 250g tempeh

  • 4 tbsp olive oil

  • 1 cup (1 med) brown onion peeled & diced

  • 2 cloves Russian garlic peeled & chopped chunky

  • 3 tsp garam masala

  • 680g jar tomato passata

  • 3 cups filtered water boiled

  • 1 cup (1 large) carrot diced finely with skin on

  • unprocessed salt (Himalayan, Celtic or similar) to taste

  • 1 cup (1 bunch) Italian parsley chopped

  • 600g gluten free spaghetti (or spaghetti of choice)

•    Chop tempeh into large blocks & blend briefly in a blender or food processor until it resembles minced meat. If you don’t own a blender break the tempeh up by hand.
•    In a large saucepan, saute onion & garlic with olive oil, until soft.
•    Add garam masala & stir briefly.
•    Add passata, water, tempeh, carrot, salt & stir to combine.
•    Cover the saucepan & bring to the boil.
•    Remove lid, reduce heat & simmer for 30 mins, stirring occasionally.
•    Meanwhile cook the pasta in a large saucepan with lots of water (this will prevent the pasta from sticking together).
•    Once the pasta is cooked, drain & rinse.
•    Just before serving add the parsley to the tempeh bolognaise.
•    Serve pasta in individual bowls topped with the tempeh bolognaise.