Tempeh Bolognaise

Print Recipe
Course Dinner, Main Course
Keyword Phase Two, Vegetarian
Servings 1


  • 60 gm Tempeh, finely chopped
  • Large tomato peeled and finely chopped
  • Fettuccine konjac noodles
  • Fresh garlic
  • Fresh or dried herbs (basil sprig to garnish)
  • Salt and pepper to taste


  • Rinse, drain and dry konjac noodles as per packet instructions.
  • Dry fry tempeh and garlic until brown.
  • Add tomato and a little water and fry for 1 minute.
  • Add fresh herbs, salt, and pepper to taste.
  • Add noodle fettuccine and toss in a pan for approx. 1 minute.