Tempeh Bolognese
Tempeh Bolognese
Ingredients
- 8 oz penne uncooked, 225g
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 medium onion chopped
- 1 red bell pepper chopped
- 7 oz tempeh crumbled, 200g
- 14 oz can chopped tomatoes 400g
- 2 tbsp tomato puree
- 1 tbsp apple vinegar
- 1 tsp mixed herbs
- fresh basil for serving
Instructions
- Cook pasta according to instructions on the packaging.
- Heat olive oil over medium-high heat in a large pan. Add garlic and onion and sauté until fragrant, for about 3-4 minutes. Add in bell pepper and crumbled tempeh and sauté for another 5 minutes.
- Reduce heat to medium-low and add chopped tomatoes, tomato puree, vinegar and mixed herbs – season with salt and pepper. Bring to boil and let it simmer for 5-6 minutes or until heated through.
- To serve, divide pasta and Bolognese between plates and garnish with basil.
Nutrition
Calories: 381kcalCarbohydrates: 57gProtein: 18gFat: 10gSaturated Fat: 2gSodium: 155mgPotassium: 664mgFiber: 4gSugar: 7gVitamin A: 1088IUVitamin C: 51mgCalcium: 108mgIron: 3mg
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