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Plant-based· V · GF

White Bean & Tempeh Ragu Bianco

Crumbled tempeh and cannellini simmered with carrot, courgette, rosemary and a splash of milk instead of tomato.

makes 18 blocks, about 22p each

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batchjoy.com/recipes/white-bean-and-tempeh-ragu-bianco/
Illustration of a bowl of White Bean & Tempeh Ragu Bianco
Time
50 min10 min prep · 40 min cook
Makes
18 blocks
Cost per blockPer block
22p
Calories per blockCalories
61 kcal
Fibre per blockFibre
2.1g

You’ll need

Batch size
  • 200g (1 pack)tempeh, crumbled
  • 1 tin (240g drained)cannellini beans, rinsed
  • 250gcarrot, finely diced
  • 250gcourgette, grated
  • 120gleek, sliced
  • 200mllactose-free milk
  • 2 clovesgarlic, crushed
  • 15mlrapeseed oil
  • 10mlsoy sauce
  • 3gdried rosemary and sage
  • 1 cubestock cube
  • 250mlwater

Allergens: Milk, Soya. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Pappardelle or rigatoni · Soft polenta · Toasted sourdough

Method

  1. Fry the crumbled tempeh in the oil until golden, 6–8 minutes; set aside.
  2. Soften the leek and carrot for 8 minutes, adding the garlic for the last minute.
  3. Add the herbs, courgette, stock, soy and milk. Simmer 20 minutes.
  4. Add the cannellini and tempeh and simmer 10 minutes until thick.
  5. Cool and freeze in 70g blocks.
kcalproteincarbsfatfibresalt
Per block614g6.1g2.3g2.1g0.38g
Per 3 blocks18312g18.3g6.9g6.3g1.14g

Cook’s notes

  • Steam the tempeh for 10 minutes first to soften any bitterness.
  • A little grated parmesan at the table works well; it's naturally low in lactose.
  • Butter beans work instead of cannellini.

Serve it

Pappardelle or rigatoni · Soft polenta · Toasted sourdough.

This is general guidance, not medical advice. IBS triggers vary from person to person, so talk to your GP or a registered dietitian before changing your diet.

Keeps 3 months frozen · cool within 2 hours · never refreeze thawed blocksPrinted from BatchJoy

Freeze, reheat and serve

Freeze
Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat
Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion
3 blocks (210g) make a dinner for one adult: about 183 kcal and 12g protein before rice, bread or potatoes.

White Bean & Tempeh Ragu Bianco questions

Can I use tofu instead of tempeh?

Firm tofu, pressed and crumbled, works. Fry it until golden and slightly crisp so it doesn't turn soft in the sauce.

Why grate the courgette?

Grated courgette melts into the sauce as it simmers, adding body and a little sweetness in place of tomato.

Can I use fresh herbs?

Fresh rosemary and sage work well. Chop them finely, use about three times the amount of dried and add them at the same point.

Sauces that go with it

More plant-based recipes · All recipes

Updated . Nutrition, costs and yields are estimates. Gluten-free assumes tamari in place of soy sauce and gluten-free stock cubes.

Cooking White Bean & Tempeh Ragu Bianco