ProVeg International 244d ago

Forget your usual Bolognese! 🌱 You have to try this Spicy Tempeh Spaghetti - a high-protein, nutty twist on the classic dish. Inspired by Meera Sodha 💚 Spicy tempeh spaghetti (serves 4) Ingredients: 200g tempeh, finely chopped 200g spring onions, white and green parts chopped 2 tsp Korean chilli powder (gochugaru) 4 tbsp (75g) tomato paste 1 tbsp crispy chilli oil (we used Laogańma) 3½ tbsp light soy sauce 1 tbsp white wine vinegar 1½ tbsp dark agave syrup Salt 300g spaghetti 6 tbsp rapeseed oil, plus a little extra for the pasta 4 garlic cloves, peeled and minced 20g chives, finely chopped Chilli oil or vegan parmesan, to serve Method: Mix all sauces and seasonings (chilli powder, tomato paste, chilli oil, soy sauce, white wine vinegar, agave) in a bowl. Cook spaghetti. Reserve starchy water. Sauté spring onions and garlic for 2 mins in hot oil. Add tempeh and brown for up to 8 mins. Stir in the sauce mixture and cook for 2 mins. Toss with spaghetti and 8-9 tbsp of reserved water. Fold in chives and serve. Enjoy 🍝 #proveg #veganspaghetti #tempehrecipe #plantbasedbolognese #meerasodha #veganfood #veganprotein #plantbasedrecipe #tempehlover #highproteinrecipe #plantbaseddinner