METHOD Finely chop celery, onion, carrot and garlic. Heat a good glug of olive oil on a non-stick pan and add celery, onion, carrot and garlic. Add a pinch of salt and cook over low-medium heat until the onion becomes translucent Add the tomato puree and the rosemary, stir to combine. If it’s too dry add a splash of veggie stock. Meanwhile place tempeh, mushrooms and walnuts in a food processor and blitz blend until finely chopped. Transfer the tempeh mixture in the pan and let cook for a couple of minutes stirring frequently to let the flavour infuse. Add tinned tomatoes, veggie stock and dark soy sauce. Stir to combine and let cook over low heat until it starts to thicken and becomes creamy (around 20 minutes) Turn off the heat. Season with salt and pepper and add the nutritional yeast. Cook the pasta according to package instructions. Add pasta to the sauce with a ladleful of pasta cooking water and stir to combine. Serve with plant based parmesan. Macros per serving (excluding the bread): Kcal 651 | 74C – 20F – 36P
9 Comments
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Ive never liked tempeh, but youve certainly shown me a reason id try it again 😂
I prefer good ground chuck. It probably tastes better too.
Yuck
tempeh is so underrated! it's taste really good, always my favorite
wow! im a definite fan of meat, but i will be trying this soon
yum! thank you
Wow delicious 😮😮
TEMPEH RAGU
Protein per serving : 36g
Fibre per serving: 10g
Just a reminder that you can pre-order my book (link in bio) ‘Plant Protein’ for 80+ delicious high-protein, plant-based recipes!
INGREDIENTS (serves 2-3)
½ celery stick
1 carrot
1 onion
3 garlic cloves
1 Tbsp tomato puree
1 Tbsp chopped fresh rosemary
200g tempeh
200g mushrooms
60g walnuts
400g tinned tomatoes
5-600ml veggie stock
1 Tbsp dark soy sauce
4 Tbsp nutritional yeast
300g durum wheat pappardelle
EVO Oil, salt, black pepper
METHOD
Finely chop celery, onion, carrot and garlic.
Heat a good glug of olive oil on a non-stick pan and add celery, onion, carrot and garlic. Add a pinch of salt and cook over low-medium heat until the onion becomes translucent
Add the tomato puree and the rosemary, stir to combine. If it’s too dry add a splash of veggie stock.
Meanwhile place tempeh, mushrooms and walnuts in a food processor and blitz blend until finely chopped.
Transfer the tempeh mixture in the pan and let cook for a couple of minutes stirring frequently to let the flavour infuse.
Add tinned tomatoes, veggie stock and dark soy sauce. Stir to combine and let cook over low heat until it starts to thicken and becomes creamy (around 20 minutes)
Turn off the heat. Season with salt and pepper and add the nutritional yeast.
Cook the pasta according to package instructions. Add pasta to the sauce with a ladleful of pasta cooking water and stir to combine.
Serve with plant based parmesan.
Macros per serving (excluding the bread): Kcal 651 | 74C – 20F – 36P