Bolognese Sauce with Tempeh and Mushrooms: It's Vegan!

Name: Bolognese Sauce with Tempeh and Mushrooms: It's Vegan!
Ingredients: 12 ounces Organic Tempeh (1 1/2 packages) I have used Lightlife Organic Original Tempeh; 2 teaspoons + 1 tablespoon extra virgin olive oil (divided); 1/2 cups onions, peeled, diced 3/4″; 1 /2 cup carrots*, peeled, diced 3/4″; 1/2 cup celery, peeled, diced 3/4″; .35 ounces dried Italian porcini mushrooms (about 1/3 cup - to be soaked); 8 ounces cremini mushrooms, cleaned, chopped small (Can use a food processor - pulsing to chop); 2 teaspoons fresh garlic, peeled, minced or finely grated; 1 teaspoon fresh thyme, stemmed and lightly chopped (or 1/2 teaspoon dried); 1/4 teaspoon freshly cracked black pepper; 1/2 teaspoon sea salt; 2 cups chopped tomatoes in juice**; 1 1/2 tablespoons tomato paste, I've used Italian Mutti brand; 1/2 cup dry white wine; 3 tablespoons fresh herbs - parsley or small basil leaves; 1 to 1 1/2 pounds rigatoni pasta, cooked al dente, preferably bronze cut Italian

azestforlife.com

This Plant-Based Sauce is a lightened up, hearty and delicious! A recipe to master. Tempeh is a staple protein source…

View full recipe on azestforlife.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at azestforlife.com.

Share this recipe:

Cooking tools:

Saute pan
Steamer basket
Saucepan
Food processor
Cutting board
Chef's knife
Mixing bowl
Measuring spoon
Measuring cup
Paper towel
Wooden spoon
Colander
Pot
Oven
Stove
Plate
Tongs
Kitchen timer
Zucchini roasting baking sheet
Spoon
Serving bowl
Serving platter
Ladle

Ingredients

12 ounces Organic Tempeh (1 1/2 packages) I have used Lightlife Organic Original Tempeh
2 teaspoons + 1 tablespoon extra virgin olive oil (divided)
1/2 cups onions, peeled, diced 3/4″
1 /2 cup carrots*, peeled, diced 3/4″
1/2 cup celery, peeled, diced 3/4″
.35 ounces dried Italian porcini mushrooms (about 1/3 cup - to be soaked)
8 ounces cremini mushrooms, cleaned, chopped small (Can use a food processor - pulsing to chop)
2 teaspoons fresh garlic, peeled, minced or finely grated
1 teaspoon fresh thyme, stemmed and lightly chopped (or 1/2 teaspoon dried)
1/4 teaspoon freshly cracked black pepper
1/2 teaspoon sea salt
2 cups chopped tomatoes in juice**
1 1/2 tablespoons tomato paste, I've used Italian Mutti brand
1/2 cup dry white wine
3 tablespoons fresh herbs - parsley or small basil leaves
1 to 1 1/2 pounds rigatoni pasta, cooked al dente, preferably bronze cut Italian