Tempeh bolognaise

Tempeh bolognaise

4.6 87 ratings

Prep. 10 min

Total 30 min

4 portions

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

Nutrition per 4 portions

Calories 1138.6 kcal / 4782 kJ

Protein 60.4 g

Fat 76.6 g

Carbohydrates 33 g

Fibre 28.4 g

Saturated Fat 18.8 g

Sodium 4210.7 mg

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Also featured in

Vegetarian Cooking 10 Recipes
Australia and New Zealand

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