comforting tempeh ragu by Nicole Derdabi
It’s #nationalpastaday & i’m obsessing over this delicious and super simple plant-based tempeh ragu! Tempeh is such an underrated star in the kitchen—it’s made
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodsocial.io.
Cooking tools:
- Cast iron pot
- Saucepan
- Skillet
- Colander
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Mixing bowl
- Can opener
Ingredients
- 2 Tbsp Olive Oil
- 2 whole Carrots
- 2 whole Celery
- 1 whole Onion
- 3 cloves Garlic
- 1 1/2 tsp Italian Seasoning
- 200 grams Shiitake Mushrooms
- 125 grams White Mushrooms
- 400 grams Whole Peeled Tomatoes, Canned
- 200 ml Vegetable Stock
- 1 piece Bay Leaf
- 1 tsp Balsamic Vinegar
- 1 1/2 Tbsp Nutritional Yeast
- 200 grams Tempeh
- 1 tsp Smoked Paprika
- 1 1/2 Tbsp Maple Sugar
- 2 Tbsp Wheat-Free Tamari
- 300 grams Pasta
- 1 bunch Basil, Fresh
- 3 Tbsp Vegan Parmesan Cheese, Shredded
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