Vegan Spaghetti Bolognese with Tempeh
Ingredients
- 1 brown onion, finely chopped
- 3 garlic cloves, minced
- 400g tempeh mince
- 200g brown lentils, cooked
- 1 can cherry tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons basil
- 1 teaspoon oregano
- 1/2 teaspoon cinnamon
- 1/2 teaspoon chili flakes
- 1 teaspoon honey
- 1 cup vegetable stock
- 1/2 cup coarsely ground walnuts
- 2 tablespoons olive oil
- Salt and pepper to taste
- Spaghetti, as needed
To serve
- Cashew parmesan
- Parsley
Preparation
Heat a large heavy-based saucepan on medium heat.
Add the olive oil and, once hot, add the onion.
Cook for a couple of minutes until softening and then add the garlic.
Continue stirring until starting to brown.
Add the tempeh mince and continue to stir until well combined.
Mix in the herbs and spices and tomato paste.
Now add the tinned tomato, paste, vegetable stock and honey.
Bring to a boil and then lower the heat to simmer for about 20 minutes stirring frequently.
Now cook your spaghetti according to package instructions.
When the bolognese has 10 minutes to go add the lentils and ground walnuts and continue to stir until the tomato turns a deep red.
Season to taste.
Serve on your spaghetti and top with cashew parmesan and chopped parsley.
