Tempeh Bolognese
Tempeh bolognese is the perfect dinner when you want something quick and tasty! Pair it with your favorite pasta and dinner salad for a 30 minute meal.
Print
Pin
Servings: 4 servings
Ingredients
- 1 package 8 ounces tempeh
- 1 tablespoon extra-virgin olive oil
- 1 onion diced
- 1 carrot diced
- 1 celery stalk diced
- 1 teaspoon salt
- 4 cloves garlic minced
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1/3 cup red wine
- 1 can 28 ounces tomato puree or crushed tomatoes
- 1 tablespoon low sodium soy sauce tamari, or coconut aminos
- Optional: 1 teaspoon honey
Instructions
- Steam or boil tempeh for 10 to 15 minutes prior to using (this removes any bitterness). Once cooled, finely chop into small pieces or grate.
- In a large pot over medium heat, add oil. Add onion, carrot, celery, and salt and cook till translucent, 3-5 minutes.
- Add garlic and tempeh and cook for 1 minute.
- Add pepper flakes, oregano, and tomato paste and cook for 1 minute.
- Add wine and deglaze pan, scraping up any brown bits.
- Add tomato puree and soy sauce, mix well, and bring to a simmer. Cook for 10 to 20 minutes.
- Taste and add optional honey if the flavors need to be smoothed out.
- Serve with pasta, spaghetti squash, and/or vegetable noodles.