Spaghetti (Tempeh) Bolognese
Winner, winner, PLANT-BASED dinner! I spent all day today working on content for my new website that will support my soon-to-be-released Hay House book, I completely forgot to visit the markets to stock up on food for dinner, whoops!
Luckily, I’m a girl whose eyes are bigger than her stomach! I rarely run out of food and can always pull something delish together with whatever is lying around in my fridge. Case and point: the plant-based, pasta-free yummy spaghetti bolognese pictured above 👌🏻 In place of pasta, I spiralized the most wonderfully crisp daikon radish a friend (and local farmer) gifted me during the week.
To create the bolognese, I combined BPA-free tinned organic tomatoes with a bunch of spices and added diced courgette, carrots and last but not least, the most AMAZING organic tempeh I have ever tasted My love for organic tempeh first started when I began to rebuild my body and re-establish my health. Tempeh was something I was advised by my holistic doctor to factor into my diet because it can:
– help increase bone density
– promote muscle recovery
– be a wonderful source of protein – matching animal protein almost gram for gram
– help replenish vitamins and minerals within the body – it contains – high levels of vitamins B5, B6, B3 and B2
– support your gut garden, as it’s essentially fermented soybeans, so it’s LOADED with good probiotics
In terms of best brands to try:
I’ll be sharing more recipes featuring tempeh soon, so stay tuned – and have a great weekend!