Name: Tempeh & Walnut Ragù
Prep time: 10 min
Cook time: 35 min
Yield: 2
Ingredients: 1 tbsp extra-virgin olive oil; 75g onion, diced; 2 garlic cloves, minced; 50g carrot, diced; 20g celery, diced; 120g tempeh, crumbled; 15g walnuts, chopped, plus extra to garnish; 75g cooked lentils; ½ tsp smoked paprika; ¼ tsp cayenne pepper; ¼ tsp chilli flakes (optional); 1 tsp dried Italian herbs; 150g tinned chopped tomatoes; 1 tbsp tomato purée; 150ml vegetable stock; 1 tbsp soy sauce; 1 tsp brown sugar; 150g dried tagliatelle; Sea salt and freshly ground black pepper, to taste

VMG Recipes