When the weather is a bit hit and miss like it is at the moment, one of my favourite dishes is undoubtedly a good spag bol and I recently tried to make one with crumbled tempeh as the ‘meat’ section of the dish and I wanted it to be extra tasty, so I ramped up the recipe a bit to make this the perfect comfort food dish for when the weather isn’t so good!
TOP TIP: I like to make very quick flatbreads using flour and yoghurt or buying plain naan bread and mixing melted butter with some minced garlic to make a gorgeous garlic bread alternative that is perfect to tear and share.
I have been using Impulse Tempeh as I find it to be the best I have tried so far and it is so versatile, I have used it to make ‘ribs’ perfecting for barbecuing and ‘nuggets’ which are perfect for a quick meal and one of the best things about tempeh for me is that a little goes a long which is why this bolognese is the perfect recipe to feed a family or for meal a good few days meal prep.
1 block/200g x Impulse Tempeh
4 tablespoons x tomato puree
1 x white onion (diced)
2 cloves x garlic (minced)
2 tins/800g x chopped tomatoes
1 tablespoon x thyme
1 tablespoon x basil
500ml of vegetable stock
Salt and pepper to season
- Add the onions with 2 tablespoons of the stock to a large pan and on a low heat sautee them until they are soft.
- Then add the garlic and tomato puree with a few more tablespoons of the stock.
- Crumble the tempeh into the pan and keep it moving around, adding the rest of the stock and turn the heat down a little lower so that it is gently simmering.
- Add the herbs and let it simmer for a further 20 minutes until it is soft and let it simmer for a further 10 minutes, adding the salt and pepper to taste.
- Enjoy it is piping hot all the way through.
Serve on either a bed of pasta or a large jacket potato. It is best served immediately but you can heat it up and it should last in your fridge for at 3 days.