Looking for inspiration for a quick lunch or dinner that you can easily take with you to work or anywhere else? Then this recipe is perfect for you. Before your spaghetti are done cooking, you’ll have the tempeh sauce ready. In the end, you just mix everything together, and there you have it, no knowledge of rocket science needed. Plus, this delicacy is also completely suitable for vegans.
Ingredients:
- 400 g chopped tomatoes
- 300 ml tomato passata
- 250 g spaghetti
- 175 g tempeh
- 100 g carrots
- 4 cloves of garlic
- 1 onion
- 1–2 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tsp cane sugar
- 1 tsp dried oregano
- fresh basil
- a pinch of chilli
- salt to taste
- ground black pepper to taste
- 5 g nutritional yeast for garnish
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Method:
Start by cooking the spaghetti according to the instructions. Meanwhile, prepare the sauce. Peel and finely chop the carrots and onion. Also, chop the tempeh into small pieces. Heat olive oil and sauté all three ingredients for 5 minutes. Then add finely chopped garlic, chilli, and oregano. Pour in chopped tomatoes, passata, and cook the sauce for approximately 5 minutes, stirring occasionally.
Season the sauce with salt, ground black pepper, cane sugar, red wine vinegar, and finely chopped basil. Mix the al dente cooked spaghetti into the prepared sauce. Serve the dish sprinkled with basil and nutritional yeast.
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| Energy value | 532 kcal |
| Protein | 27 g |
| Carbohydrates | 79 g |
| Fats | 10 g |
| Fibre | 9 g |
If you’re looking for quick and tasty recipes, this is the right choice. And remember, even vegans can enjoy this treat.
Feel free to share your creations with us on social media using the hashtag #gymbeamcom.
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