comforting tempeh ragu (Edit recipe)

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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!

10 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

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.

Serves: 3-4

Ingredients

2 Tbsp Olive Oil
2 whole Carrots, peeled and finely diced
2 whole Celery, trimmed & finely sliced
1 whole Onion, peeled & finely diced
3 cloves Garlic, minced
1.5 tsp Italian Seasoning
200 grams Shiitake Mushrooms
125 grams White Mushrooms
400 grams canned Whole Peeled Tomatoes
200 ml Vegetable Stock
1 pieces Bay Leaf
1 tsp Balsamic Vinegar
1.5 Tbsp Nutritional Yeast
200 grams Tempeh
1 tsp Smoked Paprika
1.5 Tbsp Maple Sugar
2 Tbsp Wheat-free Tamari
300 grams Pasta, fresh pappardelle or pasta of choice

to serve

1 bunch fresh Basil
3 Tbsp Shredded Vegan Parmesan Cheese

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Process

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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.