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Ragout of tempeh and mushrooms

ingredients

servings

2

Semolina pasta

180 oz

Mixed mushrooms

250 oz

Tempeh

125 oz

Homemade tomato sauce

200 fl oz

Carrots

1 unit

Celery

2 stems

Onions

1 half

Extra virgin olive oil

1 spoon

Fresh sage

5 leafs

Fresh rosemary

1 sprig

White wine

1/2 glass

Water

300 fl oz

Salt

to taste

Pepper

to taste

first courses from world

Ragout of tempeh and mushrooms

Ragout of tempeh and mushrooms

vegan with gluten high in iron high in potassium high in magnesium with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ragout of tempeh and mushrooms

My basic recipe for tempeh ragout and mushrooms. Delicious with our beloved tagliatelle, space to stuff lasagna!

Ragout of tempeh and mushrooms step 1

step 1

First of all, start rehydrating the dried mushrooms in hot water. Meanwhile, cut the carrot, onion and celery into small cubes.

Ragout of tempeh and mushrooms step 2

step 2

Transfer the vegetables into a saucepan, season with the oil and add the water. Let them stew over low heat and with the lid.

Ragout of tempeh and mushrooms step 3

step 3

Meanwhile cut the fresh and dried mushrooms into small pieces, crumble the tempeh.

Ragout of tempeh and mushrooms step 4

step 4

When the vegetables are tender, add mushrooms and tempeh, let them stew for a few moments, then add the tomato sauce.

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