Dinner · Italian
Tempeh bolognese with whole wheat spaghetti
Crumbled tempeh and mushrooms simmered in a tomato and oregano sauce over whole wheat spaghetti.
- Serves
- 2
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 bowls- 250 g tempeh, crumbled
- 120 g whole wheat spaghetti, dry
- 400 g canned crushed tomatoes
- 150 g button mushrooms, finely chopped
- 100 g onion, diced
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp olive oil
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Method
Heat the oil in a pan over medium heat and cook the onion and mushrooms for 5 minutes.
Add the tempeh and garlic and cook for 4 minutes, until lightly browned.
Stir in the tomatoes, tomato paste, oregano, salt and pepper and simmer for 10 minutes.
Meanwhile boil the spaghetti until just tender, drain and serve with the sauce. The sauce keeps 4 days in the fridge.