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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 vegan 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!




  • 1 tbsp olive oil
  • 1 onion
  • 2 carrots
  • 2 stick celery
  • 3 cloves garlic
  • 1 red pepper
  • 400g tempeh
  • 150ml red wine
  • 1 tbsp balsamic vinegar
  • 1 tbsp vegan worcester sauce
  • 2 tbsp tomato puree
  • 2 tsp oregano
  • 2 cans chopped tomatoes
  • ½ litre vegetable stock
  • 1 bay leaf
  • 400g tagliatelle

To serve

  • Fresh basil
  • Dairy-free cheese
  • Nutritional yeast
  • Salad


  • Food processor
  • Steamer basket
  • Sauce-pot
  • Microplane
  • Kettle


  1. 1.

    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.

  2. 2.

    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.

  3. 3.

    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 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, vegan 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 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.

  4. 4.

    As the sauce is simmering, prepare the pasta. Cook the pasta as directed on the pack (save some of the pasta water).

  5. 5.

    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.