Tempeh and mushroom ragù
Grated rather than cubed, tempeh takes on the texture of ground meat, and an hour at a low simmer is what turns it from a substitute into something worth eating on its own terms.
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Ingredients
For the whole dish · serves 4
- Tempeh14 oz
- Cremini mushrooms11 oz
- Canned diced tomatoes11 oz
- Olive oil4 tbsp
- Garlic cloves8
- Celery2 oz
- Dried porcinia small handful, soaked
- Dried oreganoa teaspoon
- Sea saltto taste
Served with
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+5g net · 113 kcal · 25 min · together 12g net, 458 kcal
Method
6 steps · 60 minutes
- Grate the tempeh on the coarse side of a box grater. Cubed it stays obviously tempeh, and grated it behaves like ground meat.
- Soak the porcini in a little hot water and keep the water. That liquid is most of what makes this taste of meat.
- Fry the mushrooms hard and dry first, then add the oil, celery and garlic.
- Add the tempeh and let it brown properly before anything wet goes in, a good 6 minutes.
- Tomatoes, chopped porcini and their soaking water, then the lowest possible simmer for 40 minutes.
- There is no dairy in this at all and it does not need any. A spoonful of the mushroom water at the end does what a pat of butter would.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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