Tempeh Bolognaise

Ingredients

• 3 garlic cloves
• 1 eschalot
• 50 g extra virgin olive oil
• 200 g tempeh (cut into 2 cm cubes)
• 50 g tamari
• 0.5 tsp dried basil
• 0.5 tsp dried sage
• 0.5 tsp dried thyme
• 0.5 tsp dried oregano
• 0.5 zucchini (cut into pieces)
• 1 carrot (cut into pieces)
• 40 g tomato paste
• 400 g canned chopped tomatoes
• 4 sprigs fresh basil (leaves only)
• 30 g red wine
• 50 g Parmesan cheese (shaved, to serve)

Steps

1. 1

   Place garlic cloves and eschalot into the mixing bowl and chop for 3 sec/speed 5.

2. 2

   Scrape down the sides of the mixing bowl with the spatula.

3. 3

   Add extra virgin olive oil and sauté for 3 min/120°C/speed 1.

4. 4

   Add tempeh cubes, tamari, dried basil, dried sage, dried thyme, and dried oregano. Mince for 5 sec/speed 4.

5. 5

   Sauté the tempeh mixture for 5 min/120°C/speed 1.

6. 6

   Add zucchini pieces and carrot pieces. Chop for 5 sec/speed 5.

7. 7

   Add tomato paste, canned chopped tomatoes, fresh basil leaves, and red wine.

8. 8

   Cook the bolognaise for 15 min/100°C/Reverse/speed 1.

9. 9

   Serve hot, topped with shaved Parmesan cheese.

Notes

This recipe is specifically designed for Thermomix® appliances (TM7, TM6, TM5, TM31). Ensure the 'Reverse' function is used during the final cooking stage to maintain the texture of the tempeh mince.

Nutrition per serving

• main
• vegetarian
• pasta sauce
• thermomix
• healthy
• dinner
• high-protein