Tempeh Bologenese

with Cremini Mushrooms & Vegan Parmesan

25 min

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Contains: Soy, Sulphites, Tree Nuts, Wheat, and Gluten.

May Contain: Egg, Milk, Mustard, Peanuts, Seafood, and Sesame.

What We'll Send

Cremini Mushroom
Diced Tomatoes
Balsamic Vinegar
Tomato Paste
Garlic
Organic Vegetable Stock Cube
Whole Wheat Spaghetti
Red Pepper Flakes
Tempea Tempeh
Nutritional Yeast
Onion Diced 1/4"
Fresh Basil
Almond Flour Blanched
Parm Spice
Parsley Dried, Roasted Garlic Powder
Spice Blend
Oregano, Rosemary Dried, Basil Dried
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 1027
Fat 45g
Protein 48g
Carbohydrates 128g

Cooking Directions

1

Cook Pasta
- Bring 1 1/2 liters of salted water to a boil.
- Add pasta and cook for 8-10 minutes, or until al dente.
- Drain in a fine mesh sieve.
- Add pasta back to pot and toss with 1 tbsp olive oil.

2

Prepare Ingredients
- Wash basil.
- Pick and chop basil leaves.
- Crumble tempeh into 1/2 inch pieces.

3

Prepare Bolognese Sauce
- Heat 2 tbsp. olive oil in a large wide saucepan over medium-high.
- Add onions and cremini mushrooms to saucepan. Cook for 4-5 minutes, stirring occasionally, until becoming tender and golden.
- Add tempeh and cook, stirring occasionally for 2-3 minutes.
- Stir in garlic, tomato paste, and spice blend for 1 minute, or until fragrant.
- Add diced tomatoes, balsamic vinegar, basil, and vegetable stock cube with 1 cup water.
- Bring to a simmer, reduce heat to medium and cook for 6-8 minutes, or until sauce thickens.
- Season to taste with the following: red pepper flakes, salt and pepper.

4

Prepare Vegan Parmesan
- In a small bowl, mix together almond flour, nutritional yeast, parm spice and 1/2 tbsp olive oil until evely mixed.
- Season to taste with salt and pepper.

5

Serve
-Divide noodles into large serving bowls.
- Spoon bolognese sauce on top.
- Garnish with vegan parmesan.
- Enjoy!

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