Monday, February 23, 2015

(Mostly) Vegan Bolognese

I owe you a photo, I know. I promised myself I'd make this again and catch a photo this time, but I've failed you and am posting without one. This is such a wonderful comforting while still remaining decently healthy recipe, that I couldn't wait any longer to post. Make this the next time it is awful outside and you need something comforting to cheer you up!

(Mostly) Vegan Bolognese

8 oz package tempeh (I like Lightlife Organic)
4 white button mushrooms, diced
1/2 cup onions, diced
1/4 cup carrots, diced
1/4 cup celery, diced
1 tablespoon coconut or olive oil
2 tablespoons Worcestershire (sub with vegan Worcestershire to make this truly vegan/vegetarian)
2.5 tablespoons soy sauce or tamari
Feel free to use your favorite jarred tomato sauce
- OR -
1 can crushed tomatoes
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon salt
1 teaspoon oregano
4 leaves fresh basil, diced
1.5 tablespoon tomato paste

The key here is that you are flavoring the tempeh before you do anything to try to create a sauce. Start by sauteing the onions, celery, and carrot in your tablespoon of oil while crumbling the tempeh with your hands until it starts to resemble texture of ground turkey. Add the tempeh and mushrooms and sautee until the mushrooms release their liquid. Add Worcestershire and soy sauce and let simmer for 10 minutes. At this point you can simply add your favorite jarred tomato sauce or continue on if making your own.
Tomato Sauce
In a separate pan, start sauteing minced garlic in olive oil, be careful not to burn your garlic! After about 3 minutes, add the tomatoes, with salt, herbs, and tomato paste. Let everything simmer for at least 20 minutes prior to pouring it over the tempeh mixture. Serve immediately, although it all does heat up nicely the next day too.

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