Pasta 4.8

Mushroom, Tempeh and Kale Bolognese

This plant-based bolognese has all the comfort and familiarity of the traditional beef-based version. Even people who don’t think they like tempeh mig...This plant-based bolognese has all the comfort and familiarity of the traditional beef-based version. Even people who don’t think they like tempeh might like this sauce - grating it allows it to melt into the bolognese and absorb maximum flavour. Read more This plant-based bolognese has all the comfort and familiarity of the traditional beef-based version. Even people who don’t think they like tempeh might like this sauce - grating it allows it to melt into the bolognese and absorb maximum flavour. This plant-based bolognese has all the comfort and familiarity of the traditional beef-based version. Even people who don’t think they like tempeh might like this sauce - grating it allows it to melt into the bolognese and absorb maximum flavour.

Overview Ingredients Method

Prep time

15 mins

Cook time

35 mins

FREEZER FRIENDLY

Yes

SHELF LIFE

3 days

Why is this healthy?

Contains

Dairy, Soy, Gluten View all Chilli, Milk, Kale, Fennel, Olive oil, Celery, Tomato, Tofu, Dairy, Basil, Carrot, Paprika, Onion, Mushroom, Soy, Tempeh, Gluten, Garlic

Why is this healthy?

TRY MORE RECIPES using tempeh

NUTRITION PER SERVING (Read more)

32g

Protein

595kcal

Calories

22g

Total Fat

72g

Carbs

14g

Sugars

19g

Fibre

Protein: 32g; Calories: 595kcal; Total Fat: 22g; Carbs: 72g; Sugars: 14g; Fibre: 19g; Calcium: 478mg (37%); Iron: 9mg (50%); Magnesium: 197mg (47%); Potassium: 1666mg (35%); Sodium: 630mg (27%); Vitamin B1: 1mg (83%); Vitamin B12: 0.6mcg (25%); Vitamin D: 0mcg (0%); Vitamin E: 4.5mg (30%); Vitamin B9: 171mcg (43%); Vitamin A: 989mcg (110%); Vitamin C: 65mg (72%); Zinc: 5.2mg (47%); Vitamin K: 270mcg (225%); Copper: 1.4mg (156%); Vitamin B2: 1mg (77%); Vitamin B3: 10.5mg (66%); Vitamin B6: 1.7mg (100%); Phosphorus: 649mg (52%)

Why is this healthy?

Contains

Dairy, Soy, Gluten View all Chilli, Milk, Kale, Fennel, Olive oil, Celery, Tomato, Tofu, Dairy, Basil, Carrot, Paprika, Onion, Mushroom, Soy, Tempeh, Gluten, Garlic

Ingredients

Serves 4

olive oil

plus a drizzle

white onion

finely diced

carrot

finely diced or coarsely grated

celery

finely diced

plain tempeh

coarsely grated

garlic cloves

minced

tomato puree

basil (dried)

fennel seeds

ground

smoked paprika

tamari

Swaps: soy sauce

chestnut mushroom

coarsely grated or finely diced

passata

water

To serve

wholegrain pasta

kale

destalked and torn into bite-sized pieces

basil

red chilli flakes

parmesan cheese

finely grated optional

Cook easy, healthy recipes every week

1000s of quick, balanced and delicious recipes

Method

Gather and prepare your ingredients.

Heat the olive oil in a large, heavy-bottomed pan over medium-high heat. Add the onion, carrot and celery with a light sprinkle of salt and pepper. Cook for 4-5 minutes, stirring often, until softened and translucent. Add the tempeh, garlic, tomato puree, dried basil, fennel, paprika, and tamari and cook for a further 2-3 minutes, until darkened and sticky.

Cook easy, healthy recipes every week

1000+ doctor approved recipes
Easy ingredient swaps and step-by-step images
Smart meal planner with shopping lists

Mushroom, Tempeh and Kale Bolognese

Ingredients

Method

Related recipes for you