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TEMPEH TAGLIATELLE

TEMPEH TAGLIATELLE
TEMPEH TAGLIATELLE

Feast your eyes on this masterpiece! 😍 We were so chuffed with how this recipe turned out, it couldn’t have worked more perfectly! Tempeh is such a versatile ingredient, it crumbles down to make a mincey bolognese really well, and packs a massive amount of protein in as well! Plus it tastes bangin’ 👌🏻 (Also shall we take a moment to appreciate how wonderful the name Tagliatempeh is…) You should 100% try this recipe, you will not be disappointed. Let us know what you think!

Ingredients
Method

Ingredients

Tagliatempeh

  • 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

Method

  1. 1.

    Food processor | Steamer basket | Sauce-pot | Microplane | Kettle boiled


    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 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 worcester 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


    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 saucepot | 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