Difficulty rating: For rookies Serves: 2 people


The inspiration behind our spag-bol-able tempeh, the trusty spag bol itself! Our Tempeh Mince just slots in as a replacement for the mince, whilst also being incredibly moreish of course! Mmm we’re making ourselves hungry...

Recipe by Better Nature



  • 4 garlic cloves, crushed

  • 1 small red onion, finely sliced

  • 200g of carrots, finely sliced

  • 200g of mushrooms, finely sliced

  • 20ml of rapeseed oil

  • 170g pack of our Tempeh Mince

  • 200g of your favourite tomato and basil pasta sauce (bought or made)

  • 110g of spaghetti

  • 50g vegan parmesan, grated 

  • 40g of basil, chopped


  1. Prepare the garlic, red onion, carrots, mushrooms and basil

  2. In a frying pan, heat 10ml of the rapeseed oil for 1 minute

  3. Add in the garlic and red onions and cook them for 3 minutes

  4. Add in the carrots and mushrooms and cook them for a further 7 minutes

  5. As these are cooking, in a large saucepan, heat another 10ml of rapeseed oil for 1 minute

  6. Add in the mince to this saucepan and mix frequently for about 5 minutes, to ensure it doesn’t catch

  7. Reduce the heat, then add the garlic, onion, carrots and mushrooms mixture to the mince, followed by the pasta sauce, continuing to mix them together for 10 mins 

  8. While mixing, start preparing the spaghetti

  9. Once the spaghetti is ready, serve it up on the plate, then top it with some of the mince

  10. Top the mince with the vegan parmesan and chopped basil 

  11. Serve and enjoy!


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