Indulge in a guilt-free bowl of Vegan Tagliatelle Bolognese tonight! Made with organic, non-GMO soya bean Tempeh and paired with delicious cauliflower and legumes tagliatelle.
With 44% fewer calories than the traditional recipe, this dish is both tasty and healthy. And the best part? The cauliflower tagliatelle cooks in just 4 minutes!
Serves: 3
Cooking Time: 30 mins
Ingredients
- 200gr fresh organic tempeh from non-GMO beans
- 1 onion (red or white)
- 2 garlic cloves
- Handful of plum or cherry tomatoes or any tomatoes (roughly around 400gr)
- 200ml Vegetable stock
- Handful of Basil leaves or a tsp of dried mixed herbs
- 100ml red wine – optional
- Chillies – optional
- 1 pack of Cauliflower Taglatelle
Method
- Cube tempeh and simmer in 250ml of vegetable stock for 10 min then put to one side to cool down. Save the stock for pasta sauce.
- Once the tempeh has cooled down, blitz roughly in a blender or food processor, or chop roughly with a knife so that it forms a mince-like texture.
- Fry in hot oil, ideally rapeseed, coconut or avocado oil until golden brown (alternatively, place the mince in the oven for 10 min at 180 degrees). Put to one side.
- Fry chopped onion on medium heat until soft, then add garlic, continue to fry for 1 minute, then add chopped tomatoes. Fry for another 5 minutes.
- Add stock and red wine.
- Season with salt, pepper, and basil or mixed herbs. Simmer for 15 minutes or until the liquid is reduced and forms a nice thick sauce.
- Add minced tempeh and stir for 1 min and then turn off the heat.
- Boil water and cook the pasta until al dente. Drain.
- Place the pasta sauce back on the cooker on medium heat until it starts to simmer. Add the pasta, stir for 1 minute.
- Add torn basil leaves for flavour and garnish.
