Pasta with Tempeh Bolognese
Author: Annelina Waller
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
  • 200 g Edamame, or other noodles
  • 2 onions, coarsely chopped
  • 200 g Tempeh
  • 2 tsp cider vinegar
  • 400 g canned chunky tomatoes
  • 2 tsp coconut sugar
  • pepper, salt to taste
  • 2 tsp sweet balsamic vinegar
  1. Steam onions for 3 minutes, then deglaze with apple vinegar.
  2. Add coconut sugar and crumble Tempeh. Steam for 1 more minute until translucent, the onions begin to caramelise slightly.
  3. Then deglaze with tomato sauce.
  4. Add a teaspoon of sweet balsamic vinegar and stir again.
  5. Season with pepper and salt and serve hot on the pasta.
Recipe by Annelina Waller at