Tempeh Bolognese

Ingredients

• 4 tsp olive or rapeseed oil

• 4 garlic cloves, crushed

• 1 small red onion, finely sliced

• 200g carrots, finely sliced

• 200g mushrooms, finely sliced

• 1 x 200g pack Organic Tempeh, coarsely grated or blended to mince

• 400g tomato and basil pasta sauce

• 225g spaghetti

• 50g grated parmesan of your choice, optional

• 40g basil, chopped

Directions

• Step 1

  Heat 2 tsp oil in a frying pan over a medium heat. Add in the garlic and red onion and cook for 3 mins.

• Step 2

  Add the carrots and mushrooms and cook for a further 7 mins.

• Step 3

  Meanwhile, set a large pan over medium heat. Add the remaining oil and tempeh mince then fry for 5 mins, stirring frequently until golden.

• Step 4

  Reduce the heat, then scrape in the cooked vegetables and stir well. Pour over the pasta sauce and cook for 10 mins, season to taste.

• Step 5

  Meanwhile, cook the pasta to packet instructions. Reserve some pasta water, use a splash to rinse out the pasta sauce jar and add this to the sauce to loosen slightly.

• Step 6

  Divide the pasta and sauce between bowls then top with parmesan and basil to serve.