Baked Spaghetti Squash with Tempeh Ragout

Savoury, hearty, smokey, and full of amazing flavours and textures, this vegan baked spaghetti squash with tempeh ragout is an awesome autumn meal.

200 g/7 oz tempeh
2 small zucchinis
250 g/9 oz mushrooms
1 onion
1 tbsp mustard
2 tbsp apple cider vinegar
2 tbsp tomato paste
¼ cup barbecue sauce
½ cup water
¼ cup nutritional yeast
1,5 tsp liquid smoke
3 cloves of garlic
2 tbsp basil
1 tsp thyme
1 tsp smoked paprika
¼ tsp ground coriander
¼ tsp ground cumin
⅛ tsp cinnamon
¼ tsp nutmeg
handful of fresh basil, chopped
salt, pepper

View the full recipe at Green Evi →