Tempeh bolognese with squashed potatoes
Vegetarian
30 Min
very easy
4 People
Rating starstar_borderstar_borderstar_borderstar_border
Italian inspired and flavoured crumbled tempeh served over crispy baked potatoes with fresh side salad.
1. Set oven to 220ºC. Place potatoes in a saucepan with water and boil for 10 minutes, or until just tender.

2. Slice spring onions and crush garlic, add to a heated frypan with 1 tbsp oil and sauté for 2-3 minutes. Crumble in tempeh and add 1 tsp oregano and 1 stock cube.

3. Add tinned tomatoes and 1/2 tin water (200ml). Dice and add capsicum and olives. Simmer, semi-covered, for 15 minutes. Season to taste with salt and pepper.

4. Drain potatoes and place on a lined oven tray. Flatten with a cup, drizzle with 1-2 tbsp olive oil, season with 1/2 tsp oregano, salt and pepper. Roast for 15 minutes, or until crispy.

5. Wash and tear lettuce. Halve cherry tomatoes, slice cucumber and drain feta. Toss in a bowl with 1 tbsp olive oil and 1/2 tbsp vinegar (optional).

6. Serve tempeh bolognese over squashed potatoes and with salad on the side.

Notes:
Serve with just boiled potatoes if you are short on time.
From your box:
baby potatoes 1kg

spring onions 1/2 bunch
garlic 2 cloves
tempeh 2 packets

crushed tomatoes 400g
green capsicum 1
olives 1/2 tub

Baby cos lettuce 1
cherry tomatoes 1 punnet
Lebanese cucumber 1
marinated feta 1/2 tub

From your pantry:
olive + oil (for cooking), salt, pepper, dried oregano, stock cube (1), vinegar of choice (optional)