Tempeh Bolognese with Wholemeal Pasta

Crumbled tempeh in a rich tomato sauce over wholemeal spaghetti. Hearty, familiar, and nobody will miss the meat.

400

Calories

28g

Protein

44g

Carbs

12g

Fat

GLP-1 Tip

Use a smaller pasta portion than you normally would — 70g dry is already generous for GLP-1. Eat the sauce first (protein), pasta second.

Moderate toleranceVeganVegetarianDairy Free

Ingredients

Serves 1 · 10 min prep · 25 min cook

SoyaGluten

Use lentils instead of tempeh for soy-free. Gluten-free pasta works fine. Red or brown lentils make an excellent bolognese base too.

This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.

1
Grate or finely crumble 100g tempeh. It should resemble coarse mince.
~3 min
2
Heat 1 tsp olive oil in a large pan. Add 1/2 diced onion and 1 diced small carrot. Cook for 4 minutes until softened.
~5 min
3
Add the crumbled tempeh and 1 minced garlic clove. Cook for 3-4 minutes until tempeh is lightly browned.
~4 min
4
Add 200g passata (or tinned chopped tomatoes), 1 tbsp tomato puree, 1 tsp dried oregano, 1/2 tsp dried basil, salt, and pepper. Simmer for 15 minutes.
~15 min
5
Meanwhile, cook 70g wholemeal spaghetti according to packet directions. Drain.
~10 min
6
Serve pasta topped with bolognese. Add 1 tbsp nutritional yeast as vegan parmesan.
~1 min