Gluten free Pasta with Tempeh Bolognese

Sometimes you just need a dish that will appeal to meat lovers and vegans alike! This is a great recipe for exactly that- it is rich, hearty, warm, wholesome and will please people from all walks of life! Its still vegan and gluten free, but its up to you weather you mention that- because its so yummy no one would know its so good for you too!
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  • 1 block of good quality organic tempeh
  • 2 TBS olive oil
  • 2 cloves garlic
  • 1 medium onion
  • 1/2 cup of chopped mushrooms
  • 100ml red wine
  • 2 tsp oregano
  • 2 medium tomatoes
  • 2 TBS tomato paste
  • 1 tin of chopped tomatoes
  • 1 vegetable stock cube
  • 1 1/2 tsp lemon juice
  • 1 TBS Brags liquid aminos
  • 1 teaspoon of raw sugar
  • 1 packet of gluten free pasta of your choice


Heat the olive oil in a large fry pan and add the onion. Sauté until the onion is transparent and then add the crumbled tempeh and mushrooms. Cook these for a couple of minutes until golden brown.

Add the red wine, oregano, tomatoes, stock, lemon, brags and sugar and allow the sauce to come to a very gentle boil and then simmer for 10-15 minutes until you have a rich, thick, aromatic sauce.

While this simmers, cook your pasta in boiling water with a dash of salt and oil and then strain well.

Serve the pasta topped with the tempeh sauce and fresh basil. If you like, you can add a dash of nutritional yeast for a cheesy flavour too.