Vegan Tempeh Bolognese
Tempeh is made from fermented soybeans. It comes in a bar or small barsthat can be eaten as is, but this recipe provides a great way of using tempehto give both texture and flavor to a well-known pasta dish.
Servings: 3 people
Calories: 515kcal
Author: Jenny Tschiesche, Ryland Peters & Small
- 1 Tbsp olive oil
- 1 onion, chopped
- 2 2carrots, chopped
- 8 oz mushrooms, chopped
- 2 garlic cloves, chopped
- 1 Tbsp vegan Worcester sauce
- 2 Tbsp tomato purée/paste
- 1 tsp dried oregano
- 1 tsp balsamic vinegar
- 1 tsp maple syrup
- 1 Tbsp vegetable bouillon powder
- 31/2 cups brown rice penne
- 14 oz canned chopped tomatoes
- 21/2 cups water
- 61/2 oz tempeh, chopped
- Salt and ground black pepper, to season
- Grated vegan Parmesan cheese, to serve
Set the Instant Pot to SAUTÉ. Heat the oil and sauté the onion and carrots for 3 to 5 minutes, then add the mushrooms and garlic. After another 3 minutes, add the remaining ingredients. Set to PRESSURE for 4 minutes (or half the cooking time stated on the penne packaging plus 1 minute). QPR at the end of cooking.
Season to taste and serve with grated cheese sprinkled over the top.
Calories: 515kcal | Carbohydrates: 78g | Protein: 22g | Fat: 13.6g | Sodium: 622mg | Fiber: 9.2g | Sugar: 6.9g