Pasta With Tempeh Bolognese
[Vegan]
Author Bio
Kelly is a passionate writer and raw/vegan chef who combines her love of writing with...
Kelly is a passionate writer and raw/vegan chef who combines her love of writing with her forays into health and wellness. Kelly has traveled and worked extensively across the world in health resorts, detox centers, raw food restaurants and wellness retreats, sharing ways to live simply, mindfully and sustainably.
Her work is regularly published in print media and online, as well as her own website, Raw By Nature, which offers vibrant nourishing recipes and information about plant-based living. A gypsy heart and lover of nature, Kelly finds inspiration in the world around her and translates her visions into whimsical stories and edible creations Read more about Kelly Fielding
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Pasta With Tempeh Bolognese [Vegan]
Sometimes you just need a dish that will appeal to meat lovers and vegans alike! This is a great recipe for exactly that. It's rich, hearty, warm, wholesome and will please people from all walks of life! It's still vegan and gluten-free, but it's up to you whether you mention...
Sometimes you just need a dish that will appeal to meat lovers and vegans alike! This is a great recipe for exactly that. It's rich, hearty, warm, wholesome and will please people from all walks of life! It's still vegan and gluten-free, but it's up to you whether you mention that because it's so yummy no one would know it's so good for you too!
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Ingredients You Need for Pasta With Tempeh Bolognese [Vegan]
How to Prepare Pasta With Tempeh Bolognese [Vegan]
- Heat the olive oil in a large fry pan and add the onion. Sauté until the onion is transparent and then add the crumbled tempeh and mushrooms. Cook these for a couple of minutes until golden brown.
- Add the red wine, oregano, tomatoes, stock, lemon, brags and sugar and allow the sauce to come to a very gentle boil and then simmer for 10-15 minutes until you have a rich, thick, aromatic sauce.
- While this simmers, cook your pasta in boiling water with a dash of salt and oil and then strain well.
- Serve the pasta topped with the tempeh sauce and fresh basil. If you like, you can add a dash of nutritional yeast for a cheesy flavor too.
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