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Vegan Tempeh Bolognese

Vegan dish perfect for dinner with leftovers the next day.

Serves: 4 Time: 45 minutes



  • 225g penne, uncooked

  • 1 tbsp olive oil

  • 3 cloves garlic, minced

  • 1 medium onion, chopped

  • 1 red bell pepper, chopped

  • 200g tempeh, crumbled

  • 400g can chopped tomatoes

  • 2 tbsp tomato puree

  • 1 tbsp lemon juice

  • 1 tsp mixed herbs

  • fresh basil, for serving


  1. Cook pasta according to instructions on the packaging.

  2. 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.

  3. Reduce heat to medium-low and add chopped tomatoes, tomato puree, lemon juice and mixed herbs – season with salt and pepper. Bring to boil and let it simmer for 5-6 minutes or until heated through.

  4. To serve, divide pasta and Bolognese between plates and garnish with basil.


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