Thursday, 1 May 2014

Tempeh Bolognese with Courgette Spaghetti




Good lord, this post has no pulses involved! And its my first savoury post! And its not even breakfast dahl! It's not even breakfast! (Well, unless you want to eat this for breakfast...?)

I've been getting rather into tempeh lately - its quite an interesting little block of fermented soybean produce. Unlike tofu, which tends to take on the flavours of whatever you cook it in, tempeh has its own distinct, slightly nutty flavour. 

I love a good vegetarian bolognese with courgette spaghetti, and this tempeh did not disappoint as the "meat" of the recipe. It does, however, taste better and better the longer it sits and marinades in the juices surrounding it, so if you're making this for yourself, make a nice big batch so you've got leftovers.


For the "spaghetti," I just took a courgette and slid it lengthways along a cheese grater. Gets the job done in a matter of seconds - I used to make ribbons with a potato peeler, don't know what I was thinking, it took forever! Alternatively, you can cook the spaghetti by sautéing it gently in oil for a few minutes. Of course, you can use any spaghetti you like. If you don't like/have tempeh, this recipe will also work with firm tofu, or any other kind of mock meat you prefer - and feel free to mix up the veggies to suit whatever you have on hand! This is a very versatile recipe:)

Tempeh Bolognese

by Shonalika Tilak

Prep Time: 10 mins

Cook Time: 20-30 mins

Ingredients (Serves 3-4)

  • 1 package tempeh
  • 1 onion, diced (optional)
  • 2-3 cloves of garlic, minced
  • 4-5 medium mushrooms (I used chestnut)
  • 1 bell pepper
  • 1 carrot
  • 1 chili, chopped, seeds removed (or left in if you like a bit of heat)
  • 1/2 cup red wine
  • 1 can tomatoes
  • 2-3 tbsp nutritional yeast
  • Basil and thyme (I only used dried because they were all I had to hand - use fresh for best results!)

Instructions

1. Saute onion for a minute or so, until translucent.

2. Add other veg and cook for a further 5 minutes.

3. Add tempeh and herbs, and follow with red wine. Allow to sit for 5 minutes, then add tomatoes and nutritional yeast, and bring to boil.

4. Partially cover and lower to a simmer for 15-20 mins.

5. Season to taste with salt and pepper, garnish with more fresh basil, and serve over spaghetti or pasta of choice!

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