Whole-Wheat Spaghetti with Tempeh Bolognese

Preparation Steps

1. Chop the vegetables

   Finely dice the onion and carrots, mince the garlic, and roughly chop the tomatoes. Crumble the tempeh into small, uneven pieces so it develops both crisp bits and softer pieces.

2. Build the tomato sauce

   Heat the olive oil in a wide pan over medium heat. Add the onion, carrots, salt, and black pepper; cook for 8 minutes, stirring often, until the vegetables are soft and the onion is translucent. Add the garlic and dried oregano, then cook for 1 minute.

3. Simmer until thick

   Add the tomatoes and bring the pan to a steady simmer. Cook uncovered over medium-low heat for 25 to 30 minutes, crushing the tomatoes with a spoon, until the sauce is thick enough to leave a clear track when stirred. Reduce longer if it looks watery. Optionally blend it if you want a smooth texture.

4. Brown the tempeh

   While the sauce simmers, heat a second pan over medium-high heat with some olive oil. Cook the tempeh in a single layer for 6 to 8 minutes, stirring occasionally, until several pieces are browned and crisp at the edges. Add the tomato ketchup and soy sauce, then cook for 1 to 2 minutes until the tempeh is glossy and the glaze clings to it.

5. Cook the spaghetti

   Bring a large pot of water to a rolling boil and add the whole-wheat spaghetti. Cook according to the package time until tender with a firm centre; reserve the pasta water, then drain.

6. Toss and serve

   Add the spaghetti to the tomato sauce and toss over low heat for 1 minute. Add the reserved pasta water to loosen the sauce until it coats the strands in a glossy layer rather than sitting in clumps. Serve topped with the glazed tempeh, or with the tempeh mixed directly into the sauce.