Tempeh Ragù with Wholewheat Spaghetti
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Tempeh crumbles to roughly the texture of mince and takes on the sauce the same way, but it has no fat to render, so the oil at the start is doing that job.
Wholewheat pasta is 124 kcal per 100 g cooked against 158 for white. Over 160 g that is a saving of about 55, and it stands up to a thick sauce better.

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