Posted on August 23 2020
Vegan Tempeh Bolognese Recipe
Vegan Tempeh Recipe
The secret to a hearty healthy pasta lies in the sauce. The vegan Bolognese sauce is the ultimate sauce to go with penne or spaghetti. Curated with the perfect balance of nutrition, acidity, sweet and spice, its burst of flavours just right for everybody.
Tempeh – nutritious addition to your diet, fermented soy and wheat product.
High in protein, pre-biotics and a wide array of vitamins and minerals, tempeh is a versatile ingredient that comes with a variety of health benefits. Tempeh isa good source of protein, iron, manganese, phosphorus, magnesium and calcium. It is also low in carbs and sodium.
Tempeh is usually marinated or seasoned and then crumbled, baked, steamed or sautéed. It can be used in a wide variety of dishes.
- It may decrease cholesterol levels, oxidative stress and appetite while improving bone health.
- Tempeh also contains pre-biotics, which may improve digestive health and reduce inflammation.
1 tablespoon Apple Cider Vinegar goes a long way.
The acetic acid in the vinegar boosts the activity in the body’s natural fat blockers helps delay the absorption of fat into the cells. It does this by regulating the blood glucose response in the body. So even if you consume something which might trigger a blood glucose spike, vinegar helps cut the effect and slow the absorption of calories as food passes through the gut.
Mixed herbs – Sprinkle of flavours
Thyme, Oregano, Parsley, Sage, Basil all dried, these act as antioxidants, anti-inflammatory and anti tumour. By inhibiting the formation of blood clots it helps maintain cholesterol.
8 oz. (225g) penne, uncooked
1 tbsp. olive oil
3 cloves garlic, minced
1 medium onion, chopped
1 red bell pepper, chopped
7 oz. (200g) tempeh, crumbled
14 oz. (400g) can chopped tomatoes
2 tbsp. tomato puree
1 tbsp. apple vinegar
1 tsp. mixed herbs
fresh basil, for serving
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.