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Tempeh + Red Lentil Bolognese
With over 40g of protein per serving, this bolognese makes the perfect weeknight dinner or meal prep staple. The crumbled tempeh and red lentils create a rich and meaty texture while a walnut crumb adds heaps of flavour and depth.
Ingredients
Ingredients
- olive oil
- onion, peeled + diced
- carrots, diced
- celery, diced
- block of tempeh
- garlic cloves, peeled + diced
- dried oregano
- fresh rosemary, leaves picked + finely chopped
- balsamic vinegar
- red lentils
- tins of chopped tomatoes
- tomato purée
- dark soy sauce
- salt + pepper
- dry pasta, see notes
- fresh basil, leaves picked
For the walnut crumb:
- walnuts
- fresh rosemary, leaves picked + finely chopped
- nutritional yeast
Method
- 1
Heat a generous glug of olive oil in a large saucepan. Then add the onion, carrot and celery and fry for 8 minutes or until softened.
- 2
Meanwhile, roughly slice the tempeh into smaller pieces then add it to a food processor and process until fine. Or alternatively, chop it by hand until it resembles a crumb-like consistency. Then add the tempeh and the garlic to the saucepan and fry for 5 minutes.
- 3
Stir in the oregano and rosemary and fry for 2 minutes. Then add the balsamic vinegar and cook for another 2 minutes.
- 4
Add the red lentils, chopped tomatoes, tomato purée, soy sauce and pinches of salt and pepper. Then fill the empty tomato tins with water and add the water to the saucepan, too.
- 5
Give everything a good stir and bring the sauce to a boil. Then reduce the heat and simmer for 20 minutes or until the lentils are soft. Add a splash of water if the sauce thickens too much.
- 6
While the sauce simmers, cook the pasta as per the packet instructions.
- 7
Next, toast the walnuts in a dry pan over a medium heat for 5 minutes. Then finely chop them up and add them to a small bowl along with the finely chopped rosemary, nutritional yeast and pinches of salt and pepper. Stir to combine.
- 8
To finish, drain the pasta, reserving some of the cooking water. Then add the pasta to the sauce along with a little of the reserved pasta water and heat for a few minutes until combined.
- 9
Divide the bolognese between serving plates and top with some of the walnut crumb and a few basil leaves.
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Community reviews
Rated 4.8 out of 5 from 5 reviews
- Aaron T
“flavor profile is solid. I don’t think I’ve gotten the right texture. tastes and feels a bit more like a noodle soup in the mouth rather than a bolognese pasta. need to try again”
- Simon Farley
“second time cooking this .. delicious comfort supper”
- Chloe
“throughly enjoyed this meal. I normally but smooth sauce as I am fussy but this was delicious and took no time at all.”
- RDP
“Love this ragú, so flavourful, will definitely do this recipe again! I'm so happy I found your app”