Tempeh Courgetti Bolognaise

A big warming bolognaise…is there anything better? If you’re vegan, vegetarian, flexitarian or just plain curious about tempeh then this is the dish for you. We made this vegan by using vegan cheese sprinkled on top but also made it low carb by removing the pasta and adding courgetti instead.


*200g tempeh crumbled
* 2 large courgettes, sprialised or thinly sliced if you don’t have a spiraliser
* 1 tin tomatoes
* mixed herbs & garlic
* 4 tbsp vegan cheese to serve with- optional
* 1 white onion chopped
* handful of fresh rocket
* 1 vegetarian stock cube - we used Kallo


1) In a large frying pan add a little oil and add your onion and mixed herbs and garlic and cook for a few minutes
2) Add in the crumbled tempeh and cook for a further few mis
3) Turn down the heat and add your tinned toms and stock cuce with a little water
4) Whilst that is simmering, spiralise your courgettes into thin slices and add to the pan
5) Stir for a few mins till the courgetti is cooked
6) Sprinkle with vegan cheese, some fresh black pepper and wild rocket

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