This hearty vegan dish is packed with protein thanks to the addition of tempeh and the red lentil pasta is a great way to up the fibre too. Using dried mushrooms gives the dish a wonderful rich and slightly earthy taste. Warming and comforting this is super easy to make – once you have chopped all the veggies you just let it simmer gently in a pan. I diced up the tempeh but if you wanted smaller pieces you could pulse it in a food processor. If you cannot find tempeh then use firm smoked tofu instead.
Serves 6
Preparation time: 15 minutes
Cooking time: 30 minutes
Tempeh is a fermented soy product and incredibly nutritious. A great protein source and also rich in many vitamins and minerals including calcium, magnesium, B vitamins as well as soy isoflavones known for various health benefits.
You could replace the tempeh for sunflower mince instead or use 2 cans of kidney beans.
15g dried mushrooms
1tbsp olive oil or coconut oil
1 onion, chopped
3 garlic cloves, chopped
2 carrots, diced
2 red peppers diced
300g mixed mushrooms, chopped
1tsp smoked paprika
1/2 tsp chilli powder or to taste
1tsp dried mixed herbs
400g tempeh or smoked tofu, diced or pulsed in a food processor
2 cans (400g) chopped tomatoes
60g tomato puree
1tsp maple syrup or xylitol – optional
Sea salt and black pepper to taste
250g Red Lentil Pasta or other pasta to serve
Nutrition per serving 296kcal, Fat 6.9g, Carbohydrates 29.6g, Protein 23.6g
