Tempeh Bolognese

This recipe comes together fairly quickly and is deeply satisfying…it’s also one of those “taste as you go” things, but I’ve tried to give a fair idea of proportions. This recipe also makes a GREAT stuffed baked potato topping!

Tempeh Bolognese
Serves 2

1 onion, finely chopped
1 celery rib, finely chopped
1 carrot, finely chopped
2 garlic cloves, minced
1 24-ounce jar basil pasta sauce (I like Safeway Select Tomato-Basil, it’s very low fat)
1 15-ounce can unsweetened tomato sauce
1/4 cup unsweetened, plain soy or oat milk
1 pound tempeh, crumbled
1/2 cup rich red wine
1 tablespoon balsamic vinegar
1 teaspoon maple syrup
1 teaspoon smoked paprika
1/2 teaspoon thyme
Salt and pepper, to taste (I like to use lemon-pepper)
4 ounces whole wheat pasta

Start a pot of water boiling for the pasta.

In a medium-sized dutch oven, sauté the onion, celery, carrot, and garlic in a bit of vegetable or mushroom stock until the vegetables are translucent and beginning to brown a bit.

Add all the remaining ingredients and lower heat to a simmer. By now, the pasta water should be boiling. Drop in the pasta and cook for 12-14 minutes for al dente. Meanwhile, cook the sauce for at least 15 minutes, and up to an hour, depending on your time and patience. If cooking longer, frequently stir and add more sauce or some vegetable stock if the bolognese begins reduce too much. Re-taste and adjust seasonings, as needed.

Serve over whole wheat pasta.

Note: for a speed demon version, ignore the veggies and just throw everything else into a pot, bring to a decidedly excited simmer for 10 minutes, and eat!

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