Photo courtesy of my brother SAM! About seventy hundred times more awesome than the pics I normally take on my little digi. Perhaps I will employ Sam to be my official blog photographer! I can pay him in food. Oh how I badly want a good camera, but this is not the place for expressing my desires for new possessions. This IS the place for sharing with you my somewhat improvised recipe for Tempeh Spaghetti Bolegnese.
Temp-eh?, I hear you say. (Haha I made a funny). Yes! Tempeh. Tempeh is from Indonesia and is basically fermented soy beans in cake form (that’s what it said on Wikipedia). Sounds a bit like tofu but actually has a lot more protein, fiber and vitamins. I find it to be a good meat analogue (I also got that term from Wikipedia) as it can be blended into a ‘mince-like’ substance (as was done to make the spag bol) and is thus great for making burritos and spaghetti! You can also marinate it, which I have done once or twice and it was super tasty. I might have to do some more Tempeh marinating soon and post a recipe. Tempeh can be found in the ‘weird vegetarian food’ section at Coles/Woolworths (in the cold section, near the cheeses).
I got this recipe from the Women’s Weekly Vegetarian cookbook. It’s actually a vegan recipe (if your pasta is vegan, which most are, including good old Home Brand), but I put a leeeetle bit of cheese on top of mine. We (brother and I) also ate it with Home Brand garlic bread, which also happens to be vegan! Go Home Brand.
The actual recipe called for some white wine, onion and fresh herbs - none of which I had on hand. Instead of onion I put some carrot in (they’re practically the same thing aren’t they? I kid), I left out the wine and used dry herbs instead of fresh.
So here’s how it went (serves 3-4):
2 small carrots, diced (or an onion, lol)
2 cloves crushed garlic (or 2 tsps of jar form)
1 packet Tempeh (300gm)
600 ml pasta sauce of your choice
1/3 cup tomato paste
Around 1/2 cup water
1 tsp each of oregano, basil and thyme (the recipe called for rosemary, again I didn’t have any)
Saute the carrot/onion in a bit of olive oil and add the garlic. Blend the Tempeh until it forms a mince like texture then add it to the carrot/onion. Cook for a minute or so before adding the pasta sauce, paste, water and herbs. Bring to the boil, then reduce heat a bit and let simmer. You can let it simmer for quite a while and it will be more than fine, but the recipe says you only need let it simmer for 5 minutes after it has been brought to the boil. Meanwhile, cook your spaghetti.
My belly is so happy right now having just consumed a big bowl of this. Mmm.