Tempayy Bolognese – Chef Arup Kakati - Veganuary

Tempayy Bolognese – Chef Arup Kakati

Hello Tempayy

Tempeh bolognese

Serves 3

Ingredients

Hello Tempayy Natural cubes…….250gms
Olive Oil………4 table spoons
Button mushrooms…….100gms
Onion chopped …..50gms
Carrots, cut into small pieces….100gms
Garlic chopped……40gms
Tomato Paste………100gms
Crushed Tomatoes….50gms
Vegetable Broth…….250ml
Walnuts chopped…….30gms
Italian Seasoning……..10gms
Salt……as per taste
Black Pepper crushed ……5gms
Spaghetti pasta…..200gms
Fresh basil leaves….30gms

Method

  1. Heat a Large Pan, over medium-high heat. Once heated, add the oil and wait until it’s shimmering.
  2. Add mushrooms and sauté until they have released their moisture, reduced in size and are slightly browned.
  3. Now, reduce heat to medium and add onions, carrots, and garlic. Sauté for a few minutes until cooked down
  4. Add the tomato paste and cook for 30 seconds
  5. Add minced Tempayy and Italian seasoning and cook until the herbs are fragrant about 30-60 seconds.
  6. Turn up the heat to medium-high and pour in the vegetable stock. Cook for 2-3 minutes until it’s almost completely reduced. Turn the heat back to medium.
  7. Add the tomatoes, walnuts, combine and bring to a simmer then reduce to a low simmer.
  8. Cook until sauce thickens and flavour deepens for about 10-15 minutes
  9. Add salt, pepper fresh leaves and mix well.
  10. Remove from heat and let the sauce sit a few minutes to thicken.
  11. Serve it with garlic tossed spaghetti and garnish with grated vegan parmesan cheese.

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