Tempeh Bolognese

ingredients

• 8 oz. (225g) penne, uncooked

• 1 tbsp. olive oil

• 3 cloves garlic, minced

• 1 medium onion, chopped

• 1 red bell pepper, chopped

• 7 oz. (200g) tempeh, crumbled

• 14 oz. (400g) can chopped tomatoes

• 2 tbsp. tomato puree

• 1 tbsp. apple vinegar

• 1 tsp. mixed herbs

• fresh basil, for serving

instructions

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, vinegar 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.

Recipe by ExecFuel