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Tempeh Ragù with Wholewheat Spaghetti

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

1 serving · 11 ingredients · 4 steps

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Tempeh Ragù with Wholewheat Spaghetti, plated and ready to serve. — The finished recipe. Tempeh Ragù with Wholewheat Spaghetti

Ingredients 1 to 6 for tempeh ragù with wholewheat spaghetti arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 11 for tempeh ragù with wholewheat spaghetti arranged separately on a dark worktop. — Ingredients 7 to 11. 5 g Olive oil. 1 tsp Dried oregano. 2 tsp (10 g) Balsamic vinegar. A few leaves Fresh basil. To taste Salt

Tempeh Ragù with Wholewheat Spaghetti, preparation step 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. — Step 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.

Tempeh Ragù with Wholewheat Spaghetti, preparation step 2: Add the crumbled tempeh and cook for five minutes, stirring, until it takes on some colour. — Step 2. Add the crumbled tempeh and cook for five minutes, stirring, until it takes on some colour.

Tempeh Ragù with Wholewheat Spaghetti, preparation step 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. — Step 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.

The finished tempeh ragù with wholewheat spaghetti. — Step 4. Toss with the hot spaghetti and finish with the basil and black pepper.

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