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_“Yeah, yeah, we bring the stars out. We bring the women and the cars and the cards out. Let's have a toast, a celebration, get a glass out. And we can do this until we pass out.” _There’s some Tempah for you, now for some TempEH (like what we did there?). Feast your eyes on this masterpiece. Tempeh is such a beautiful, versatile ingredient. It crumbles down to make a lovely mince-y bolognese and packs a massive amount of protein. Add it to your mid-week meal rota with confidence. If you're looking for a tasty and quick plant-based pasta dish, this really is something extra! Having the tempeh in there helps to add a load of nutrients into the dish. Making it a healthy veggie pasta dish too!

Start cooking ➞




For the tagliatempeh

<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp balsamic vinegar<item-todo-done><item-todo-done>1 tbsp plant-based Worcestershire sauce<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>2 tsp oregano<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>2 carrots<item-todo-done><item-todo-done>2 celery stick<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>400g tempeh<item-todo-done><item-todo-done>150ml red wine<item-todo-done><item-todo-done>2 x 400g can(s) of chopped tomatoes<item-todo-done><item-todo-done>1 bay leaf<item-todo-done><item-todo-done>400g tagliatelle<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

To serve

<item-todo-done> plant-based cheese - grated<item-todo-done><item-todo-done> fresh basil<item-todo-done><item-todo-done>10g nutritional yeast<item-todo-done><item-todo-done> salad<item-todo-done>

Before you start

Food processor | Steamer basket | Saucepan | Microplane | Kettle

First, steam the tempeh

  • Fill a pan with boiling water from the kettle, put the steamer basket on top of the pan, put the tempeh in the basket and steam for 7-8 minutes
  • Take the tempeh out of the basket and set to one side

Now, prepare the vegetables

  • Peel and halve the onion
  • Trim and roughly chop the celery
  • Trim, peel and halve the carrots
  • Peel and grate the garlic
  • Trim, halve, core and dice the pepper
  • Put the onion, celery and carrot in the food processor and pulse until well diced

Now, prepare the sauce

  • Warm the olive oil in a pan over a medium heat
  • Add the diced vegetables and a pinch of salt to the pan and stir for 5-6 minutes
  • Add the garlic and stir for 30 seconds. Add the diced red pepper to the pan and stir for 1 minute
  • Crumble the tempeh into the pan and stir for 3-4 minutes
  • Add the red wine, balsamic vinegar, plant-based Worcestershire sauce, tomato puree and oregano, turn up the heat and stir for 3-4 minutes until most of the liquid has evaporated
  • Add the vegetable stock, chopped tomatoes and bay leaf to the pan, stir to combine, turn the heat down and leave to simmer for 8-10 minutes, stirring occasionally so it doesn't catch
  • Taste and season to perfection once the simmer time has finished

As the sauce is simmering, prepare the pasta

  • Cook the pasta as directed on the pack (save some of the pasta water)

Almost time to eat!

  • Grate the dairy free cheese and pick the basil leaves (if using)
  • Drain the pasta and quickly pour it into the sauce pot
  • Fold the pasta into the sauce making sure it's well covered
  • Split the pasta between four bowls, garnish with basil, nutritional yeast, dairy free cheese and serve immediately with side salad
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