Tempeh spaghetti Bolognese | Nourish plant-based living

Ingredients

• Serves: 4
• True
• 1 onion, finely diced
• False
• 4 garlic cloves, sliced
• 1 cup carrot, very finely diced
• 1 cup celery, very finely diced
• 2 cups medium-sized mushrooms, finely chopped
• 300g tempeh, crumbled
• 1 cup non-alcoholic Shiraz or red grape juice
• 1 can diced tomatoes
• 700g passata
• 1½ cups water
• 1 tbsp vegan ‘beef’ stock powder
• 1 tbsp coconut sugar
• ¾ tsp dried Italian herbs
• ½ bunch of basil leaves
• 200g wholemeal spaghetti
• 100g vegan feta (optional)