Tempeh Bolognese by Gwen Tempeh

Makes 4 serves

Ingredients

2 tablespoons cold pressed olive oil, extra for tossed through spaghetti

1 large onion, finely diced

½ teaspoon cracked pepper

1 teaspoon dried oregano

1 teaspoon dried thyme

1 clove garlic, finely diced

1 block tempeh, very finely diced

6-8 button mushrooms, very finely diced

2 tins chopped tomatoes

2 teaspoon salt (or to taste)

400gm spaghetti (100gm spaghetti per person)

Hemp Cashew Parmesan

½ cup hemp seeds

½ cup cashew nuts

¼ cup savoury yeast flakes

1 teaspoon quality salt

Directions

Sauté the onion in the olive oil in a medium saucepan on a medium to hot heat. Stirring occasionally to prevent burning. Once onion is soft and caramelised, add pepper, dried herbs, and garlic and sauté for a further minute. Add tempeh and mushrooms and sauté for 1-2 minutes or until tempeh is golden. Add tinned tomatoes and salt and simmer on a medium heat for 5 minutes.

Blend all the ingredients in a high speed blender or food processor until cashews are finely ground. Keeps well in the fridge for up to 1 month.

Bring a large sauce of 4 litre water to the boil then add the spaghetti. Follow instructions on the packet and cook until al dente. Strain spaghetti in a colander and drizzle with olive oil to prevent pasta from clumping.

Serve spaghetti hot with sauce on top and a sprinkle of hemp cashew parmesan. Enjoy!