comforting tempeh ragu
It’s #nationalpastaday & i’m obsessing over this delicious and super simple plant-based tempeh ragu! Tempeh is such an underrated star in the kitchen—it’s made from fermented soybeans, giving it a hearty, nutty flavor with the perfect texture to soak up all the rich flavors in this sauce. Plus, it’s an amazing source of plant-based protein! Whether you’re already into plant-based eating or just looking to try something new, this recipe is a winner. Quick to make, packed with nutrients, and absolutely bursting with flavor!
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
21
Serves: 3-4
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil
- 2 whole2 whole2 whole Carrots, peeled and finely diced
- 2 whole2 whole2 whole Celery, trimmed & finely sliced
- 1 whole1 whole1 whole Onion, peeled & finely diced
- 3 cloves3 cloves3 cloves Garlic, minced
- 1.5 tsp1.5 tsp1.5 tsp Italian Seasoning
- 200 grams200 grams200 grams Shiitake Mushrooms
- 125 grams125 grams125 grams White Mushrooms
- 400 grams400 grams400 grams canned Whole Peeled Tomatoes
- 200 ml200 ml200 ml Vegetable Stock
- 1 pieces1 pieces1 pieces Bay Leaf
- 1 tsp1 tsp1 tsp Balsamic Vinegar
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Nutritional Yeast
- 200 grams200 grams200 grams Tempeh
- 1 tsp1 tsp1 tsp Smoked Paprika
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Maple Sugar
- 2 Tbsp2 Tbsp2 Tbsp Wheat-free Tamari
- 300 grams300 grams300 grams Pasta, fresh pappardelle or pasta of choice
- 1 bunch1 bunch1 bunch fresh Basil
- 3 Tbsp3 Tbsp3 Tbsp Shredded Vegan Parmesan Cheese
to serve
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place the tempeh in a pan and cover with boiling water, bring to boil then allow to simmer for 15 minutes. Drain and set aside to cool slightly.
- Heat 1 tbsp of olive oil in a large cast iron pot or pan( with a lid), over a medium to low heat. Gently fry the onion, carrot & celery for 8 minutes, stirring so they don't stick.
- Stir in the minced garlic and Italian herbs, and fry for a further minute. Then add the mushrooms and fry for about 4 minutes until the mushrooms have started to soften, stirring occasionally.
- Add the plum tomatoes, breaking them down with the back of a spoon. Then pour in the vegetable stock, bay leaf, balsamic vinegar & nutritional yeast. Stir together, bring to boil, pop the lid on and allow to simmer for 10 minutes.
- Heat 1 tbsp of olive oil in a separate frying pan over a medium heat, crumble in the tempeh and cook for 3-4 minutes, stirring occasionally, until the tempeh starts to colour.
- In a small bowl, mix together the smoked paprika, tamari & maple syrup, then pour over the tempeh. Mix together well with the tempeh, allow to bubble away and fry for a further 3-4 minutes until all the liquid has soaked up.
- Add the tempeh into the ragu pot and stir through.
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About This Recipe
Show nutritional information
Dairy Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 687 |
| Fat: | 21 g |
| Carbohydrates: | 48 g |
| Protein: | 73 g |
| Cholesterol: | 0 g |
| Sodium: | 1963 mg |
| Fiber: | 10 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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