Tempeh Ragù with Wholewheat Spaghetti

Make tempeh ragù with wholewheat spaghetti, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
120 g Tempeh, crumbled
160 g Cooked wholewheat spaghetti (Cooked weight.)
200 g Chopped tomatoes, tinned
60 g Onion
50 g Carrot
2 cloves, about 6 g Garlic
5 g Olive oil
1 tsp Dried oregano
2 tsp (10 g) Balsamic vinegar
A few leaves Fresh basil
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Cook the diced onion and carrot in the oil over a medium heat for eight minutes until soft. Add the garlic and oregano for a minute.
2. Add the crumbled tempeh and cook for five minutes, stirring, until it takes on some colour.
3. Add the tomatoes, balsamic, a pinch of salt and a splash of water. Simmer uncovered for thirty minutes, adding water if it dries, until thick and dark.
4. Toss with the hot spaghetti and finish with the basil and black pepper.

Contains gluten cereals, soya and sulphites.
Nearly every bottle of balsamic lists sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/tempeh-ragu-wholewheat-spaghetti

AI-generated images illustrating the recipe.

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