Tempeh Bolognese

Paired best with Cabernet Sauvignon and Netflix…lots and lots of Netflix.

Tempeh Bolognese

Serves four. Best served over pasta (gluten-free or gluten-RICH).

Ingredients -

• 1/4 yellow onion, diced

• 3 garlic cloves, minced

• 2 tablepoons olive oil, avocado oil, or vegetable broth (preferably avocado oil as it has a high smoke point)

• 1 package tempeh, crumbled by hand

• 2 carrots, chopped very small

• 2 stalks celery, chopped very small

• 1 teaspoon Italian Seasoning (or a combo of parsley, basil, and oregano)

• 1 can whole roasted tomatoes

• 1/2 can of tomato paste

• 1/4 cup pasta water

• 2 tablespoons balsamic vinegar or red wine

• 1/2 teaspoon pink salt, or to taste

Directions -

1. Get your ducks in a row…aka get organized…AKA MISE EN PLACE, honey! Chop, dice, and prepare your ingredients.

2. On medium heat, in a medium sauce pan, sautée garlic and onions with dried spices and oil or broth until onions are translucent and fragrant.

3. Add tempeh, celery and carrot to the pan and let the tempeh start to brown before adding the canned tomatoes, tomato paste, and wine or balsamic. Stir together, bring to a simmer, and cover with a lid.

4. Either before or while your sauce is gearing up, prepare the pasta. You will utilize the pasta water for additional thickness in your sauce. While the sauce is simmering, add the pasta water.

5. Let simmer for about 15 minutes, although you can simmer it for as long as your heart desires to pull out those juices and flavors!

6. Enjoy over pasta and top with cashew cheese, regular cheese, or no cheese! Whatever suits your fancy.

I hope you give this recipe a try! I encourage you to get creative in the kitchen and alter the recipe to your exact liking. I enjoy this recipe most with quinoa or chickpea pasta, which both pack a protein-RICH punch, and some extra-virgin olive oil and Maldon (flaky) salt.