The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smoky Tempeh Bolognese with Courgette Ribbons
You’ve never had spag bol like this – in our Mindful Chef version we swap pasta for succulent courgette ribbons. Replace high-carbon meat with nutty organic tempeh. Sprinkle over cheesy nutritional yeast for a moreish finish.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 100g passata (use half)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 tbsp ground almonds (use half) (Nuts)
- 1 onion (use half)
- 100g tempeh (use half) (Soya) (Soya bean, Water, Tempeh starter culture)
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 110g baby plum tomatoes (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 2 garlic clove
- 120g chestnut mushrooms (use half)
- 2 courgette
- 1 tsp smoked paprika (use half)
- 2 tsp dried Italian herbs (use half) (Oregano, Parsley, Thyme,Sage, Basil, Black Pepper)
Nutritional Information
Calories: 462
Protein: 34g
Carbs: 32g
Fat: 23g
Ingredients
- 2 tsp dried Italian herbs (Oregano, Parsley, Thyme,Sage, Basil, Black Pepper)
- 100g passata
- 1 handful of fresh flat-leaf parsley
- 1 onion
- 120g chestnut mushrooms
- 2 garlic clove
- 2 courgette
- 110g baby plum tomatoes
- 2 tbsp ground almonds (Nuts)
- 100g tempeh (Soya) (Soya bean, Water, Tempeh starter culture)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 tsp smoked paprika
Nutritional Information
Calories: 434
Protein: 30g
Carbs: 27g
Fat: 23g
Smoky Tempeh Bolognese with Courgette Ribbons
You’ve never had spag bol like this – in our Mindful Chef version we swap pasta for succulent courgette ribbons. Replace high-carbon meat with nutty organic tempeh. Sprinkle over cheesy nutritional yeast for a moreish finish.
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Goodness from natural food - full of fibre
Cooking Instructions
- Make the bolognese; finely dice the onion. Heat a large saucepan with 1 tbsp oil on medium heat. Add the onion and cook for 3 mins. Crumble the tempeh into small pieces and add to the pan. Cook for 5 mins, until golden. Finely chop or crush the garlic. Thinly slice the mushrooms. Halve the tomatoes.
- Add the garlic, dried herbs, mushrooms and paprika to the pan. Cook for 3 mins, until softened. Add the passata, tomatoes, half the nutritional yeast and 150ml hot water (75ml for 1 person). Crumble in the stock cube and stir. Simmer for 5-10 mins, until thickened. Season with sea salt and black pepper.
- Meanwhile, peel the courgette into ribbons. Slice the ribbons lengthways into 1cm wide strips (or use a julienne peeler or spiralizer if you have one). Finely chop the parsley.
- Make the cheesy topping. Heat a small frying pan on high heat. Add the almonds and toast for 2-3 mins, tossing frequently, until golden. Transfer to a bowl and mix with the remaining nutritional yeast, half the parsley and a pinch of black pepper.
- Reheat the almond pan with 1/2 tbsp oil on low heat. Add the courgette ribbons and cook for 1-2 mins, until softened. Season with sea salt.
- Serve the courgette ribbons topped with the bolognese. Sprinkle over the cheesy topping and the remaining parsley.
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