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Tempeh Bolognese | Food Matters 365

Tempeh Bolognese 3

Have you been considering adding some tempeh to your menu but are not quite sure how to do so? I wrote a bit about how to cook with tempeh here. But if you are still looking for the recipe to go out on the tempeh limb with you may have just found it. I mean, I really like tempeh and I am sure you will too… but, if you are looking for a recipe to test the waters how can you go wrong with Tempeh Bolognese? An authentic Bolognese would use meat and require hours of simmering to develop abundant flavor. This version results in a robust, spicy and filling sauce that will make even confirmed meat eaters happy in less than one hour. It is full of protein, fiber and vitamins and it does not have to be high in sodium if you use No Added Salt tomatoes and low sodium broth. The variation I mention came about as I was reheating some for leftovers… I added a spoonful of plain Greek yogurt to the sauce before I reheated and served it over pasta. The hint of creaminess was a nice touch and I really enjoyed it. It is great both ways. Let me know what you think!

Tempeh Bolognese
Tempeh Bolognese
Print Recipe
This flavor packed sauce features tempeh, mushrooms,tomatoes, fresh herbs, red wine, garlic and reappear flakes. What else could you ask for in a pasta sauce?
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Tempeh Bolognese
Tempeh Bolognese
Print Recipe
This flavor packed sauce features tempeh, mushrooms,tomatoes, fresh herbs, red wine, garlic and reappear flakes. What else could you ask for in a pasta sauce?
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat olive oil in sauce pan and add the onion and carrot. Sauté until the onion is soft. Add minced garlic and cook for 1-2 minutes before adding crumbled tempeh and chopped mushrooms. Continue cooking until the onions and tempeh are beginning to brown and the mushrooms begin to release some of their moisture.
  2. Add the red wine, fresh tomatoes, canned chopped tomatoes, tomato paste, broth,lemon juice, sugar, herbs and red pepper flakes if using. Allow sauce to come to a boil then reduce heat and simmer uncovered for 20-30 minutes. the sauce will thicken a bit and the flavors will all blend.
  3. With ten minutes or so to go in the sauce cook time, prepare your pasta.
  4. Serve pasta topped with the tempeh bolognese sauce. Garnish with chopped fresh basil.
  5. Variation: For a creamy sauce stir in a few TBS of Plain Greek Yogurt before serving.
  6. Enjoy!!
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