Spaghetti with Tempeh Vegan Ragù and Toasted Panko
Tomatoes, red wine and lots of spices are simmered with veggies and crumbled tempeh in a zesty vegan ragù that's served over pasta and topped with crunchy panko breadcrumbs.
Servings: 4 -6
Ingredients
- 8 oz. dried spaghetti
For the Toasted Panko
- 1 tsp. olive oil
- ½ cup panko breadcrumbs
For the Tempeh Ragù
- ¼ cup olive oil
- 2 celery stalks finely chopped
- 2 carrots finely chopped
- 1 medium onion chopped
- 3 garlic cloves minced
- 1-8 oz. package tempeh
- 2 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- ½ tsp. anise seeds
- ½ tsp. paprika
- ½ tsp. black pepper
- ½ tsp. salt
- 1-14 oz. can diced tomatoes
- 1-6 oz. can tomato paste
- 1 cup dry red wine
- ½ cup unflavored soy or almond milk
- 2 tsp. granulated sugar
- chopped parsley for serving (optional)
Instructions
- Bring a large pot of water to a boil. Add spaghetti and cook according to package directions. Drain into a colander. Return to pot and toss with a few dashes of olive oil.
Prepare the Toasted Panko
- Coat a medium skillet with oil and place over medium-high heat. Add panko and cook, flipping occasionally, until lightly browned, about 3-4 minutes. Remove from skillet and transfer to a plate.
Prepare the Tempeh Ragù
- Place olive oil in a large saucepan and place over medium heat. Add celery, carrots, onion and garlic. Sauté until onions are softened, about 5 minutes. Crumble tempeh into skillet and continue to sauté until browned, about 5 minutes more.
- Add basil, oregano, thyme, anise, paprika, black pepper, salt, tomatoes, tomato paste and red wine. Stir to incorporate and bring to a simmer. Allow to simmer, uncovered for 5 minutes, until alcohol has cooked off, adding a few splashes of water if mixture becomes too dry.
- Stir in milk and sugar. Simmer another minute. Remove from heat.
Serve
- Divide pasta onto plates and top with tempeh ragù, toasted panko and parsley, if using. Serve.