Tempeh Bolognese

By Greywolf

Ingredients

• 2 Tbsp olive oil
• 1/2 white onion, diced
• 2 cloves garlic, minced
• 1 rib celery, diced
• 1 carrot, diced
• 1 lb tempeh, crumbled
• 2 cups sliced cremini mushrooms
• 2 sprigs fresh thyme
• 1 cup vegetable stock or water or red wine
• 2 cups tomato sauce
• Sea salt and black pepper to taste

Preparation

Step 1

Heat oil in a large saucepan over medium-high heat.

Add onions, garlic, celery and carrot and cook, stirring frequently, until softened, about 3 to 4 minutes.

Add tempeh and continue to cook for 4 to 6 minutes until tempeh begins to turn golden brown.

Stir in mushrooms, thyme and stock. Add tomato sauce, stir and bring to a boil.

Reduce heat and simmer, stirring occasionally for 25 minutes.

Remove thyme sprigs and serve over your favourite pasta.