Tempeh bolognaise

Tempeh bolognaise

4.6 94 évaluations

Prép. 10min

Total 30min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 4 portions

Sodium 4210.7 mg

Protides 60.4 g

Calories 4782 kJ / 1138.6 kcal

Lipides 76.6 g

Fibre 28.4 g

Graisses saturées 18.8 g

Glucides 33 g

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Également présenté dans

Vegetarian Cooking 10 Recettes
Australie et Nouvelle-Zélande

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