Tempeh bolognese with spaghetti

• 240 g tempeh, crumbled
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 400 g canned crushed tomatoes
• 1 tbsp tomato paste
• 1/2 tsp dried oregano
• 240 g dried spaghetti
• 10 g fresh basil, torn

Method

1. 1

   Heat the olive oil in a large saucepan over medium heat and cook the onion, garlic, carrot, and celery for 6 minutes until softened.

2. 2

   Add the crumbled tempeh and cook for 5 minutes, stirring often, until lightly browned.

3. 3

   Stir in the crushed tomatoes, tomato paste, and oregano, and bring to a simmer.

4. 4

   Cover and simmer for 15 minutes, stirring occasionally, until the sauce thickens.

5. 5

   Meanwhile, cook the spaghetti in salted boiling water according to package directions, then drain.

6. 6

   Toss the spaghetti with the bolognese sauce and top with torn basil.