Macaroni with tempeh

Macaroni with tempeh

Prep10 minutes
Cook20 minutes
Yield :6 portions

Ingredients

  • 2 cups macaroni
  • 2 tbsp olive oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 2 carrots, thinly chopped
  • 2 celery stalks, thinly chopped
  • 1 pepper, thinly chopped
  • 170g Italian way chopped tempeh *
  • 1 can 796 ml diced tomatoes
  • 1 can 284 ml tomato soup
  • 2 tbsp tomato paste
  • 3 tbsp spaghetti sauce seasoning
  • 1 tbsp Italian seasoning
  • 1 tbsp dried basil
  • Black pepper, to taste
  • 3 tbsp nutritional yeast
macaroni au tempeh

Bring a pan of water to the boil with salt and cook the macaroni according to the manufacturer’s instructions. Drain.

Chop all the vegetables.

Heat a large, deep frying pan over medium-high heat with the olive oil.

Fry the vegetables for 5 minutes.

Add the chopped tempeh, the diced tomatoes, the tomato soup, the tomato paste as well as all the spices and the brown sugar.

Stir and bring to a boil. When the boil is reached, reduce the heat to low and simmer for 5-10 minutes.
Just before adding the macaroni, sprinkle with nutritional yeast.
Finally add the pasta, mix and serve immediately.
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