In order to bring you the best organic produce, some ingredients may differ from those depicted.

Tempeh Bolognese and gluten-free rigatoni with roasted broccoli

Gluten-Free Friendly, Dairy-Free, Vegan, Protein Plus

2 Servings, 760 Calories/Serving

30–45 Minutes

We give Bolognese a gluten-free and vegan spin, infusing tempeh crumbles with flavors as rich as the meat-laden original.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

5 ounces gluten-free rigatoni
½ pound organic flax tempeh
2 tablespoons gluten-free tamari
½ pound organic broccoli
Sunbasket vegan “Parmesan” (nutritional yeast - almond meal)
½ cup organic mirepoix (onions - carrots - celery)
Sunbasket marinara (tomatoes - garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme)
1 tablespoon pure maple syrup

Nutrition per serving

Calories 760, Total Fat 25g (32% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1030mg (45% DV), Total Carb. 100g (36% DV), Fiber 18g (64% DV), Total Sugars 17g (Incl. 6g Added Sugars, 12% DV), Protein 34g
Contains: Tree Nuts (almond), Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rigatoni

Heat the oven to 400°F.
Bring a medium sauce pot of generously salted water to a boil. Add the rigatoni and cook until just tender, 10 to 12 minutes. Drain, reserving 1 cup [2 cups] pasta cooking water. Return the rigatoni to the pot, drizzle with 1 to 2 teaspoons oil, and toss to coat.
While the water heats and the rigatoni cooks, prepare the tempeh.

Start the tempeh

Crumble or cut the tempeh into ¼-inch pieces.

In a large frying pan, combine the tamari and 1 cup [2 cups] water and bring to a boil. Add the tempeh and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh and transfer to a plate. Wipe the pan dry.
While the tempeh cooks, prepare the broccoli.

Prep and roast the broccoli

Cut the broccoli into 1-inch florets; trim any coarse stems.

On a sheet pan, toss the broccoli with 1 to 2 teaspoons oil; season with salt and pepper. Spread in an even layer and roast, stirring once halfway through, until lightly browned and crisp-tender, 8 to 10 minutes.
While the broccoli roasts, prepare the tempeh Bolognese.

Cook the tempeh Bolognese

In a small bowl, season the vegan “Parmesan” to taste with salt. Set aside for garnish.

In the same pan used to soften the tempeh, warm 2 to 3 teaspoons oil over medium heat until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the tempeh and cook, stirring occasionally, until the tempeh is lightly browned and the mirepoix is softened, 3 to 5 minutes.
Stir in the marinara, maple syrup, and either ¾ cup [1½ cups] reserved pasta cooking water and ¼ cup [½ cup] white wine (from your pantry) or a total of 1 cup [2 cups] reserved pasta cooking water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sauce is thickened slightly, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the rigatoni to individual bowls, top with the tempeh Bolognese, and sprinkle with the vegan “Parmesan.” Serve the broccoli on the side.

Kids Can!

Crumble the tempeh.
Toss the broccoli with oil, salt, and pepper.
Season the vegan “Parmesan” to taste.

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