Tempeh Bolognese

Packed full of protein, this tempeh bolognese is the perfect topping to pasta, rice or jacket potatoes! 


  • 1 red onion, diced 
  • 4 garlic cloves, diced 
  • 2 small carrots, peeled and diced
  • 300g mushrooms, chopped
  • 250g tempeh, cut into small cubes or crumbled
  • 600g tinned tomatoes (1½ cans)
  • 25g fresh basil, chopped
  • Salt & Pepper 
  • 1 tsp marmite 
  • 2 tsp soy sauce 
  • 2 tbsp olive oil


  1. In a large pan, heat 1 tbsp of oil and cook the onion and garlic for a few minutes. 
  2. Add in the carrots and mushrooms, season with salt and pepper and cook for a further 5-7 minutes 
  3. Meanwhile, add the other tbsp of oil to a medium sized pan and cook the tempeh over a medium heat. Add the soy sauce to the tempeh for flavour and cook until browned. 
  4. Reduce the heat on the vegetable mixture and add the cooked tempeh to this, along with the tinned tomatoes and marmite. 
  5. Simmer for about 10 minutes until the tomatoes have slightly reduced. 
  6. Stir in the fresh, chopped basil (set aside some for garnish) and taste for salt and pepper. 
  7. Serve with your carbohydrate of choice and enjoy!

Tempeh Summer Rolls with a Peanut Dip

The perfect light lunch or snack for the Summer when all you want is something cold, refreshing and crunchy! All the ingredients in these Summer Rolls can be substituted with whatever you like, for example, feel free to use tofu instead of tempeh.


(serves 1)

For the tempeh marinade: 

  • 125g Tempeh 
  • 2 tbsp soy sauce 
  • 1 tbsp maple syrup 
  • ½ lime 
  • ½ tsp smoked paprika 
  • ½ tsp garlic powder 
  • Black pepper 

For the rolls:

  • 125g Marinaded Tempeh, cut into strips 
  • 4-5 Rice Paper Sheets (you can find these at any Asian supermarket) 
  • 1 small carrot, thinly sliced 
  • Cucumber, thinly sliced 
  • Bell pepper, thinly sliced 
  • Red cabbage, thinly sliced 
  • ½ avocado, sliced

For the peanut dip: 

  • 1 tbsp peanut butter 
  • 1 tbsp soy sauce 
  • 1 tbsp rice vinegar 
  • 1 tsp maple syrup 
  • A squeeze of lime
  • Pinch of garlic powder (optional)



  1. Mix all of the ingredients for the tempeh marinade in a dish or a container. 
  2. Make sure the tempeh is all covered in the marinade and leave it in the fridge for 30 minutes whilst you prepare your vegetables.  
  3. For the dip, simply combine all of the ingredients in a small bowl and mix well. 
  4. After 30 minutes, fry the tempeh over a medium heat with 1 tbsp olive oil until it’s golden brown on both sides. 
  5. Leave the tempeh to cool down slightly before adding it to the rolls. 
  6. Wet your rice paper sheet, following the instructions on the packet (I find not soaking them for too long is key!) and place on a chopping board or large plate. 
  7. Add your veggies and tempeh to the centre of the rice paper sheet. Be careful not to use too much otherwise the roll might tear! 
  8. Start by carefully folding the bottom of the sheet over the filling and making sure it’s quite tight. Then, fold over the left side and the right side and begin to roll forward until it’s sealed. You don’t need to add any more water as the paper will naturally stick to itself. 
  9. Repeat with the rest of the sheets and serve with the peanut dipping sauce.

Miso Tempeh Bowl

Miso is one of my favourite flavours to cook with! It gives so much flavour and be used with pretty much any dish. I love using it on fish, tofu, sweet potato and of course tempeh – which brings me to this simple and nutritious recipe…


Ingredients (serves 2)

  • 200g tempeh, cut into cubes
  • 200g cooked wild rice (I often use the microwaveable packs)
  • 160g asparagus
  • 160g broccoli, cut into florets
  • 50g miso paste 
  • Avocado oil (olive oil if preffered)




Heat the avo oil in a pan over a medium – high heat and add the tempeh squares. Cook for a few mins until they start to brown then add the greens. Stir regularly so the ingredients cook evenly and drizzle half the miso (25g) to the pan. Heat the rice and serve 100g in each bowl. Once the tempeh looks nice and golden (after about 8 mins), split the ingredients across the two bowls and serve over the rice. Drizzle with the leftover miso and enjoy!