Tempeh Bolognese recipe | PCC Community Markets

Ingredients

• 8-ounce package tempeh
• 1 tablespoon extra virgin coconut oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 to 1 jalapeño, seeded and minced
• 1 teaspoon oregano
• 2 teaspoons basil
• 2 teaspoons thyme
• 8 ounces shiitake or crimini mushrooms, chopped
• 1/2 cup red wine
• 1/4 cup marsala wine
• 15-ounce can chopped tomatoes
• 1 tablespoon sugar
• Salt and pepper, to taste