Tempeh Bolognese

Serves: 4

Your rating: None (8 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free wheat-free iconWheat-free

Ingredients

Preparation

Crumble the tempeh in a food processor by pulsing 5 to 6 times.

In a medium pot, combine oil and tempeh and sauté over medium heat for 2 to 3 minutes. Add the onion, garlic, jalapeño, herbs and mushrooms and sauté for another 5 minutes.

Add red wine and marsala and let simmer for 5 minutes until the wine has evaporated. Add the chopped tomatoes and sugar and let simmer, covered, for 15 to 20 minutes. Season with salt and pepper. Serve hot with cooked pasta or polenta.

Notes

If desired, add seasonal vegetables such as green beans, carrots, celery, zucchini, green peas, broccoli, kale or chard. This recipe freezes well.

Recipe by Birgitte Antonsen, PCC Cooks instructor

More about: mushrooms, tempeh, tomatoes

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