• Course

    Main Course

  • Prep time

    10 Mins

  • cook time

    25 Mins

  • servings



  • 1 tbsp olive oil
  • ½ cup finely diced onion
  • 8 oz (230g) tempeh, finely chopped or crumbled
  • 3 cloves garlic minced
  • ½ tbsp soy sauce or tamari
  • 2 28 ounce cans crushed tomatoes
  • ¼ cup dry red wine
  • ¼ cup tomato paste
  •  cup water more if needed
  • ½ tsp red pepper flakes more to taste
  • 1 tsp shiitake powder optional
  • ½ tbsp maple syrup
  • 2 tbsp fresh or 1 tbsp dried oregano
  • sea salt to taste
  • black pepper to taste
  • 4 cakes Lotus Foods Organic Millet & Brown Rice Ramen to serve
  • ¼ cup fresh basil leaves to serve
  • 2-3 tbsp grated vegan parmesan to serve

product used in the recipe

  • 1

    Heat oil in a large skillet or heavy-bottomed pot on medium-high heat. Once hot, add onion and tempeh and sauté for 4-5 mins, until onion is soft. Add garlic and soy sauce, cook for another 3-5 mins, until the tempeh is browned.

  • 2

    Add the crushed tomatoes, red wine, tomato paste, water, red pepper flakes, shiitake powder (if using), maple syrup and oregano to the pan. Stir until evenly mixed, then simmer for 10-15 mins, until thick and flavorful. Season to taste with salt and pepper.

  • 3

    While sauce is simmering, cook noodles to package instructions.

  • 4

    Divide noodles between serving bowls and top with sauce, basil and parmesan. Serve immediately.

product used in the recipe

Instruction video