This is one of my most favourite meals! I just don’t get sick of it! In case you’re wondering what on earth tempeh is, it’s a little bit like tofu (made from soy beans), but wayyy better. Tempeh has a more palatable texture and, depending on how you cook it, breaks down like minced meat, so is an excellent substitute. I’ve fed this dish to hardcore meat eaters and they can’t tell it’s vegan. I get a great deal of satisfaction from that because while I’m no longer a vegetarian, I incorporate vegetarian meals at least 3 times per week. We really don’t need to eat meat every day. I aim for 1 red meat dish, 1 chicken dish, 2 fish dishes per week and the rest vegetarian. So that means tempeh or tofu, beans or lentils. And no matter what the dish, I cram as many vegetables as possible into all of my cooking. Check out my other recipes for ideas.
If you have a Thermomix, this recipe is fantastic for hiding vegetables (brilliant for fussy eaters!), but it works equally well on the stove top. Just cut the tempeh and vegetables to the size you prefer.
Serves 4 hungry adults (can stretch to 5 portions)
Ingredients:
- 300-350g vegetables (mushrooms, zucchini, eggplant, carrot work best)
- 1 medium onion
- 3 cloves garlic
- 1 block tempeh (220g)
- 50g olive oil
- 50g tamari
- Dried herbs: 1 tsp each of oregano, thyme, ½ tsp sage
- Pinch of cayenne (optional)
- 2 cans tomatoes
- 60g tomato paste
- Pasta/spaghetti of choice
- Fresh basil, black pepper to serve (optional)
Thermomix method (adapted from the Vegetarian Kitchen Thermomix cookbook)
- Roughly chop veggies by hand and place into Thermomix bowl. Chop at speed 5 for 4 seconds. Set aside.
- Peel the onion and chop in half. Peel garlic cloves. Place both onion and garlic into bowl and chop at speed 7 for 2 seconds.
- Chop tempeh in small chunks/cubes. Add to bowl.
- Add olive oil, tamari and herbs/spices.
- Cook for 5 mins, reverse, speed 1 at 100 degrees.
- Add chopped veggies, cans of tomatoes and tomato paste to bowl. Swill out cans of tomatoes with a little water and add this as well.
- Cook for 35 mins, reverse, speed 1 at 100 degrees.
- Meanwhile cook pasta / spaghetti according to packet instructions.
- Serve with fresh basil and a crack of black pepper.
Hob/saucepan method:
- Chop veggies to desired size. Set aside.
- Peel and chop the onion and garlic cloves.
- Place onion and garlic into a large saucepan and sauté with half the olive oil for a few mins, taking care not to burn.
- Chop tempeh into small chunks/cubes, add to pan with rest of olive oil, tamari and herbs/spices.
- Cook over a medium heat, stirring often for 5 mins.
- Add chopped veggies, cans of tomatoes and tomato paste to pan. Swill out cans of tomatoes with a little water and add this as well.
- Bring to a simmer and cook for 35-45 mins, stirring occasionally.
- Meanwhile cook pasta / spaghetti according to packet instructions.
- Serve with fresh basil and a crack of black pepper.