PREP 15 MIN•COOK 35 MIN
For a great source of plant-based protein, vitamins and minerals, look no further than tempeh. Angie's hearty Tempeh Bolognese is perfect for meal prep, so make a double batch to stock your freezer. This recipe has been adapted from Angie's book Fuel Your Body: How to Cook and Eat for Peak Performance.
Number of servings
1⁄4 brown onion finely chopped
1 garlic clove finely chopped
1⁄2 tbs olive oil
200g plain tempeh
1 celery stalk finely diced
1 carrot (medium) finely chopped
30g button mushrooms diced
1 tin of chopped tomatoes (400g tin)
1⁄2 tsp dried basil
1⁄2 tsp dried oregano
salt & pepper, to taste
112 1⁄2g wholemeal spaghetti, dried (or gluten free)
1⁄8 cup (15g) vegan parmesan cheese finely grated
1 sprig of fresh basil leaves picked (optional)
Saute onion and garlic in the oil in a large non-stick frypan over medium-high heat. Cook for 5 minutes or until the onion is translucent.
At the same time, using hands or a cheese grater, crumble tempeh into small pieces.
Reduce heat to medium, add tempeh, celery, carrots and mushrooms and cook for 15 - 20 minutes.
Stir through tomatoes, basil, oregano and salt and pepper. Simmer for 10 minutes or until the liquid is slightly reduced. If the sauce becomes too thick, add a few tablespoons of water. Adjust seasoning.
Meanwhile, bring a large pot of salted water to the boil and cook pasta according to packet directions or until just tender. Drain and divide between serving plates.
Add sauce and top with cheese and basil leaves, if using to serve.
1886 kJ / 450 cals
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