RECIPES BY Rhiannon Lambert

Tempeh Bolognese

  • 25 minutes
  • 2
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Essential ingredients

Olive oil
1 white onion, small dice
2 garlic cloves, crushed
1 carrot, small dice
200g tempeh
1/2 tsp hot smoked paprika
2 tbsp tamari soy sauce
80g sun-dried tomatoes, chopped
400g tin chopped tomatoes
150g pasta e.g. spaghetti

Pine Nut Parmesan:
50g pine nuts
1 tbsp nutritional yeast
1/4 tsp ground turmeric
Salt and black pepper

Serving: fresh basil


  1. Heat a large frying pan with some olive oil and fry off the onion, garlic and carrot for 10 minutes until soft. Crumble the tempeh with your hands and add to the frying pan with the smoked paprika, tamari soy sauce, sun-dried tomatoes and stir for a few minutes. Pour in the chopped tomatoes and simmer for 10 minutes.
  2. Cook the pasta according to packet instructions.
  3. Heat another frying pan and add the pine nuts. Toast for a few minutes, shaking regularly, until golden and fragrant. Blitz with the nutritional yeast, ground turmeric and some salt and black pepper to a fine crumble.
  4. Serve the cooked pasta with the bolognese sauce, some pine nut parmesan and fresh basil.