An Italian classic, veganized! This Tempeh Mushroom Bolognese is rich, bold and comforting. A combination of meaty mushrooms and tempeh give this bolognese the texture it needs while not skimping on the protein.
Course Main Course
Cuisine Italian
Servings 4servings
Author Two Market Girls
Ingredients
30mL(2 tbsp) olive oil
220g(1 medium) yellow onion
50g(1 stalk) celery
70g(1 small) carrot
227g(1 pack) tempehcrumbled
125g(1 2/3 cup) cremini mushroomsdiced
2tbspminced garlic
1tbspitalian seasoning
saltto taste
pepperto taste
120mL(1/2 cup) red wine
1tspmarmiteoptional
128 fl oz cansan marzano tomatoes
1tspchili flakes
fresh parsleyfor topping
serve with spaghetti
Instructions
Add onion, celery and carrot to a food process and process until finely chopped. Set aside.
Heat the oil in a non-stick skillet or dutch oven over medium heat, add the crumbled tempeh and salt. Cook, stirring occasionally, until browned and crispy - about 5 minutes. Add the onion, carrot, celery mixture and cook, stirring occasionally for about 5 minutes. Add mushrooms, garlic, Italian seasoning, salt and pepper and cook for 5 minutes.
Add the wine and cook for about 2 minutes, until the wine reduces a bit. Add the tomatoes and marmite (if using) and bring the mixture to a simmer. As you stir mash the tomatoes (especially if using san marzano) until mostly smaller pieces. Sprinkle with chili flakes and cover the skillet with a lid, reduce the heat to low, and simmer for 20 minutes, stirring occasionally. Taste and adjust the seasonings, if needed. Garnish with parsley.
Store in an jar in the fridge or serve with spaghetti.