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Tempeh bolognaise

Tempeh bolognaise
4.6 94 ratings
Prep. 10 min
Total 30 min
4 portions
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Ingredients

Tempeh mince
  • garlic cloves
    3
  • eschalot
    1
  • extra virgin olive oil
    50 g
  • tempeh cut into cubes (2 cm)
    200 g
  • tamari
    50 g
  • dried basil
    ½ tsp
  • dried sage
    ½ tsp
  • dried thyme
    ½ tsp
  • dried oregano
    ½ tsp
Bolognaise sauce
  • zucchini cut into pieces
    ½
  • carrot cut into pieces
    1
  • tomato paste
    40 g
  • canned chopped tomatoes
    400 g
  • fresh basil leaves only
    4 sprigs
  • red wine
    30 g
  • Parmesan cheese shaved, to serve
    50 g

Difficulty

easy

Nutrition per 4 portions

Sodium 4210.7 mg
Protein 60.4 g
Calories 4782 kJ / 1138.6 kcal
Fat 76.6 g
Fibre 28.4 g
Saturated Fat 18.8 g
Carbohydrates 33 g

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Also featured in

Vegetarian Cooking 10 Recipes
Australia and New Zealand

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