Tempeh Spaghetti Bolognese
1 to 2 tablespoons olive oil
1 large brown onion, diced
3 cloves garlic, diced
10 1/2 ounces tempeh, crumbled or grated
3/4 cup red wine
1 (28 ounce) can chopped tomatoes
2 tablespoons tomato paste
1 cup vegetable stock or vegan beef-style stock
2 teaspoons dried Italian herb mix (basil, oregano, thyme, rosemary, sage)
1-2 tablespoons fresh basil, optional
1-2 tablespoons fresh parsley, optional
1-2 tablespoons fresh oregano, optional
pasta, to serve
1. Heat oil in a large pot on medium heat. Cook the onion slowly, taking care not to burn, until it softens. I find it helps to put the lid on for a couple minutes to speed up the process. Add the garlic and cook, stirring for 2 minutes until the garlic is fragrant.
2. Add the tempeh and fry for 2 minutes more, stirring continuously. Add wine, tomatoes, tomato paste, vegetable stock, and dried herbs. Turn the heat to high and let the sauce cook, stirring occasionally.
3. When it starts to bubble, you can turn it down to low or medium. Then simmer uncovered for about 30 minutes, stirring occasionally.
4. By now the sauce should be very thick. If using fresh herbs, add now (I strongly recommend them, they give the sauce that extra something). Serve with your favorite pasta and some vegan Parmesan if you have some!