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Tempeh Bolognese Recipe




  • 2 medium onions, finely diced
  • 2 medium carrots, finely diced
  • 400g tempeh, finely diced
  • 60ml soya sauce
  • 4 garlic cloves, finely chopped
  • 4 sprigs rosemary, leaves picked and finely chopped
  • 240ml white wine
  • 75g tomato purée
  • 240ml vegetable stock
  • 20g nutritional yeast
  • olive oil
  • rapeseed oil

To serve

  • 350g-400g wholewheat spaghetti
  • 2 handfuls of flat-leaf parsley, picked and roughly chopped


Heat about 4tbsp olive oil in a medium-sized saucepan over a medium-low heat. Add the onions, carrots and a pinch of salt, cover and leave the vegetables to soften for about 15 minutes, giving them the odd stir to make sure they don't catch.

Meanwhile, heat about 4tbsp rapeseed oil in a large heavy-based frying pan. Once hot, add the diced tempeh with half the soya sauce, sauté for a few minutes until lightly browned and set aside.

Add the garlic and rosemary to the softened vegetables and cook for a further five minutes. Add the wine and remaining soya and allow to reduce for two minutes before adding the tomato purée. Cook for two minutes more, then add the fried tempeh followed by the stock, give everything a good stir and reduce over a medium heat for about 15 minutes.

Meanwhile, bring a pot of salted water to the boil and cook the spaghetti according to packet instructions. Remove the sauce from the heat and stir in the nutritional yeast to season. Divide the spaghetti between serving plates, top with the sauce and garnish with flat leaf parsley.

Recipe courtesy of Cornucopia: The Green Cookbook by Tony Keogh, Aoife Carrigy and the chefs of Cornucopia is published by Gill Books


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