Tempeh Bolognese

A classic you’ll come back to again and again!

Yield: 4 - 6

Author: Sara Tran

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Tempeh Bolognese

Who doesn't love a great spaghetti sauce, and this one with tempeh is sure to please!

Ingredients

• 8 oz Tootie’s Tempeh, crumbled
• 5 TBSP olive oil
• Salt
• Pepper
• 1 onion, chopped
• 1 carrot, chopped or shredded
• 10 oz mushrooms, any type, chopped
• 3 cloves garlic, minced
• 1 tsp oregano
• ¼ tsp nutmeg
• 1 cup dry red wine (optional)
• 28 oz. diced or crushed tomatoes (or more if you like it more tomato-ey)
• 1 lb pasta, spaghetti or other
• Basil, carrot shavings for garnish

Instructions

1. Sauté tempeh in 3 Tablespoons of olive oil and season with salt and pepper and fry until crispy. Set tempeh aside.
2. Sauté the onion, carrot and mushrooms in the remaining 2 Tablespoons of olive oil until the vegetables are soft.
3. Add the garlic, oregano and nutmeg and stir until combined. Then add the wine, if desired, and simmer until the wine has evaporated.
4. Now add the tempeh and the tomatoes to the pan, cover, and simmer for about 25 minutes, stirring from time-to-time.
5. While that is simmering, cook the pasta according to the package directions. Drain.
6. Combine the pasta with the sauce. Garnish with basil, carrots, and/or parsley. Top with some vegan parmesan cheese!

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