Spaghetti with Tempeh Vegan Ragù and Toasted Panko
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti topped with a deeply flavored vegan ragù made from tempeh, tomatoes, red wine, and aromatic vegetables, finished with toasted panko for crunch. A satisfying plant-based pasta.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 oz. dried spaghetti
- 1 tsp. olive oil
- 1/2 cup panko breadcrumbs
- 1/4 cup olive oil
- 2 celery stalks (finely chopped)
- 2 carrots (finely chopped)
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 1-8 oz. package tempeh
- 2 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1/2 tsp. anise seeds
- 1/2 tsp. paprika
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1-14 oz. can diced tomatoes
- 1-6 oz. can tomato paste
- 1 cup dry red wine
- 1/2 cup unflavored soy or almond milk
- 2 tsp. granulated sugar
- chopped parsley (for serving (optional))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 555mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1189mg
- Calcium
- 216mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 555MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.