Italian White Bean & Tempeh Ragù
A hearty tomato ragù with golden crumbled tempeh and creamy white beans, brightened with a splash of red wine vinegar and tossed with rigatoni and fresh basil.
15m prep · 46m cook · 4 servings
Ingredients
- 12 oz Tempeh
- 1 can (15 oz) Canned White Beans
- 10 oz Pasta
- 1 can (14.5 oz) Canned Crushed Tomatoes
- 1 whole Yellow Onion
- 4 cloves Garlic
- 1 tbsp Tomato Paste
- 1 tsp Dried Oregano
- ¼ tsp Red Pepper Flakes
- 2 tbsp Nutritional Yeast
- 2 tsp Red Wine Vinegar
- ½ cup Fresh Basil
- 2 tbsp Olive Oil
- 1 tbsp Salt
- Black Pepper
Instructions
Estimated nutrition (per serving)
Calories680 kcal
Protein39g
Carbs95g
Fat18g
Fiber15g
Sodium585mg
Sugar8g