Tempeh bolognaise

Name: Tempeh bolognaise
Cuisine: Italien
Ingredients: blank; 8 oz. (225g) penne, uncooked; 1 tbsp. olive oil; 3 cloves garlic, minced; 1 medium onion, chopped; 1 red bell pepper, chopped; 7 oz. (200g) tempeh, crumbled; 14 oz. (400g) can chopped tomatoes; 2 tbsp. tomato puree; 1 tbsp. apple vinegar

By: Agi Kaja

Tempeh bolognaise

Ingredients

8 oz. (225g) penne, uncooked
1 tbsp. olive oil
3 cloves garlic, minced
1 medium onion, chopped
1 red bell pepper, chopped
7 oz. (200g) tempeh, crumbled
14 oz. (400g) can chopped tomatoes
2 tbsp. tomato puree
1 tbsp. apple vinegar

Directions

Cook pasta according to instructions on the packaging.
Heat olive oil over medium-high heat in a large pan. Add garlic and onion and sauté until fragrant, for about 3-4 minutes. Add in bell pepper and crumbled tempeh and sauté for another 5 minutes.
Reduce heat to medium-low and add chopped tomatoes, tomato puree, vinegar and mixed herbs – season with salt and pepper. Bring to boil and let it simmer for 5-6 minutes or until heated through.
To serve, divide pasta and Bolognese between plates and garnish with basil.

Nutrition

Fat10 gramsCarbs62 gramsProtein19 grams,

Agi Kaja

Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.

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Tempeh bolognaise