Leave the crumbled tempeh alone long enough to develop colour before stirring it. Small, uneven pieces create a mix of firmer browned bits and softer pieces, but only if the pan is not crowded. Add the ketchup and soy sauce after that browning stage: the sugars in the ketchup darken quickly, so the glaze needs only a short finish to coat the tempeh rather than burn on the pan.
Main DishesWhole-Wheat Spaghetti with Tempeh Bolognese
Whole-wheat spaghetti is coated in a chunky tomato, carrot, and garlic sauce, then topped with crisp-edged tempeh. Ketchup and soy sauce give the tempeh a savoury, lightly sweet glaze without burying the tomatoes.
Ingredients
For the tomato sauce
For the tempeh topping
For the spaghetti
Preparation Steps
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.
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.
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.
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.
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.
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.
Recipe insights
Browning the Tempeh Before the Glaze
Sauce Thickness for Whole-Wheat Spaghetti
Whole-wheat spaghetti benefits from a sauce that has reduced beyond the watery stage. The clear track left by a spoon in the pan is a useful cue that the tomatoes have concentrated enough to cling to the pasta. Add reserved pasta water gradually during the final toss; it should help the sauce coat the strands without turning the pan back into tomato soup.
Make room for your own recipes
A little planning. More good food.
Create recipes with ingredients from our nutrition catalogue and see their nutrition and Feast EAT-Lancet alignment score. Keep your favourites, save your nutrition profile, plan meals by hand and take your shopping list with you.
Free accounts can create up to 10 recipes; a higher limit is coming with a paid plan.
Automatic meal generation and household planning are in beta, with limited access.
Comments
Be the first to comment 👇