This flavor packed sauce features tempeh, mushrooms,tomatoes, fresh herbs, red wine, garlic and reappear flakes. What else could you ask for in a pasta sauce?
Yield: 4 servings
- 2 tbsp olive oil
- 8 oz tempeh crumbled
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 large carrot chopped
- 8 oz mushrooms chopped
- ½ cup red wine
- 2 medium fresh tomatoes peeled and chopped
- 14 oz canned chopped tomatoes no salt added
- 2 tbsp tomato paste no salt added
- 2 cups vegetable broth low sodium
- 2 tbsp fresh oregano or 2 tsp dried
- 1 sprig fresh rosemary
- 1 tbsp fresh lemon juice
- 1 pinch sugar
- 1 handful fresh basil chopped
- ½-1 tsp red pepper flakes
- plain Greek yogurt
Heat olive oil in sauce pan and add the onion and carrot. Sautu00e9 until the onion is soft. Add minced garlic and cook for 1-2 minutes before adding crumbled tempeh and chopped mushrooms. Continue cooking until the onions and tempeh are beginning to brown and the mushrooms begin to release some of their moisture.
Add the red wine, fresh tomatoes, canned chopped tomatoes, tomato paste, broth,lemon juice, sugar, herbs and red pepper flakes if using. Allow sauce to come to a boil then reduce heat and simmer uncovered for 20-30 minutes. the sauce will thicken a bit and the flavors will all blend.
With ten minutes or so to go in the sauce cook time, prepare your pasta.
Serve pasta topped with the tempeh bolognese sauce. Garnish with chopped fresh basil.
Variation: For a creamy sauce stir in a few TBS of Plain Greek Yogurt before serving.