Tofu and Tempeh 4.3

Tempeh, Mushroom and Lentil Pasta Bake

Packed with nourishing vegetables and plant protein, this freezable pasta bake is one the whole family will love. Coarsely grating the tempeh and mush...Packed with nourishing vegetables and plant protein, this freezable pasta bake is one the whole family will love. Coarsely grating the tempeh and mushrooms not only saves time, it ensures the perfect texture that will melt into the sauce. Read more Packed with nourishing vegetables and plant protein, this freezable pasta bake is one the whole family will love. Coarsely grating the tempeh and mushrooms not only saves time, it ensures the perfect texture that will melt into the sauce. Packed with nourishing vegetables and plant protein, this freezable pasta bake is one the whole family will love. Coarsely grating the tempeh and mushrooms not only saves time, it ensures the perfect texture that will melt into the sauce.

Overview Ingredients Method

Prep time

30 mins

Cook time

45 mins

FREEZER FRIENDLY

Yes

SHELF LIFE

3 days

Why is this healthy?

Diet

Vegetarian Pescatarian

Contains

Soy, Gluten

Why is this healthy?

TRY MORE RECIPES using tempeh

NUTRITION PER SERVING (Read more)

29g

Protein

580kcal

Calories

19g

Total Fat

77g

Carbs

11g

Sugars

18g

Fibre

Protein: 29g; Calories: 580kcal; Total Fat: 19g; Carbs: 77g; Sugars: 11g; Fibre: 18g; Calcium: 248mg (19%); Iron: 8mg (44%); Magnesium: 194mg (46%); Potassium: 1442mg (31%); Sodium: 445mg (19%); Vitamin B1: 2mg (167%); Vitamin B12: 2.2mcg (92%); Vitamin D: 0.6mcg (3%); Vitamin E: 4.1mg (27%); Vitamin B9: 364mcg (91%); Vitamin A: 679mcg (75%); Vitamin C: 22mg (24%); Zinc: 9mg (82%); Vitamin K: 60mcg (50%); Copper: 1.1mg (122%); Vitamin B2: 1.4mg (108%); Vitamin B3: 26.3mg (164%); Vitamin B6: 2.7mg (159%); Phosphorus: 509mg (41%)

Why is this healthy?

Diet

Vegetarian Pescatarian

Contains

Soy, Gluten

Ingredients

Serves 6

For the bolognese sauce

olive oil

white onion

finely diced

carrot

coarsely grated or peeled and finely diced

celery

finely diced

garlic cloves

minced

tomato puree

tamari

Swaps: soy sauce

oregano (dried)

smoked paprika

basil (dried)

passata

Swaps: chopped tomatoes (can), tomatoes

plain tempeh

coarsely grated

chestnut mushroom

coarsely grated

baby spinach

Swaps: rainbow chard

roughly chopped

brown lentils (cooked)

Swaps: chickpeas (can), borlotti beans (can)

For the béchamel sauce

milk (plantbased)

Swaps: milk (dairy)

white onion

bay leaf (dried)

black peppercorns

nutmeg (ground)

freshly grated

olive oil

white flour

nutritional yeast

Swaps: parmesan cheese

dijon mustard

smooth

wholegrain pasta

Swaps: lentil pasta

panko breadcrumbs

olive oil

basil

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Method

Gather and prepare your ingredients. Preheat the oven to 190°C/170°C fan.

Heat the olive oil in a large, heavy-bottomed pan over medium-high heat. Add the onion, carrot and celery with a sprinkle of salt and pepper. Cook for 4-5 minutes, stirring often, until softened and translucent.

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Tempeh, Mushroom and Lentil Pasta Bake

Ingredients

Method

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