Vegan Spaghetti Bolognese
By Chef Silvia Leo
For 4 – 6 People
45+ Mins
Allergens: Gluten, Soya
Utensils & Essentials
Large saucepans, knife,
chopping board, olive oil,
black pepper,
salt to taste.
Ingredients
Unfortunately Chefs For Foodies isn't currently suitable for anyone with severe allergies. Each recipe highlights ingredients that may typically cause an allergic reaction.
Gluten, Soya
Gluten, Soya
- 500g De Cecco spaghetti
- 1 yellow onion, finely chopped
- 1 carrot, grated
- 2 garlic cloves, finely chopped
- 400g tempeh
- 50ml red wine
- 1kg tomato passata (passata di pomodoro)
- 1 tbsp oregano
- 1 plant-based stock cube
- 3 basil leaves
How to make
Vegan Spaghetti Bolognese
In a large saucepan, warm 30ml olive oil to a low-to-medium heat.
In a large saucepan, warm the olive oil to a low-to-medium heat.
Add the chopped onion and garlic, simmer (but don’t fry, or they might burn!) for about five minutes, until the onion is translucent. Grate the carrot finely and add it to the pan.
Grate the tempeh block into the pan. Cook for 5 minutes until softened and warmed through.
Season with salt and pepper.
Add the wine and let evaporate, about 2 minutes. Add the passata and stir well, season with salt and add the basil leaves, oregano and stock cube. Stir well to distribute evenly throughout the sauce.
Carefully place them into the oil to deep fry, making sure to keep their shape. Cook for 2-3 minutes, until they're crispy and golden. Set aside.
Cover with a lid, transfer to your smallest burner, and let it cook at very low flame for at least 30 minutes. We reccommend 2 hours, as this will allow the flavours to truly come out.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
