Hearty Vegan Bolognese with Tempeh (Gluten-Free) - The Pesky Vegan

Ingredients

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 medium carrots, grated or finely chopped
• 2 medium sticks celery, finely chopped
• 7 oz (200 g) fresh tempeh, chopped into small cubes ((approx. ½ cm, see notes for gluten-free))
• 4 cloves garlic, finely chopped
• 2 tablespoons tomato puree
• ½ cup (120 ml) red wine ((ideally vegan, optional))
• 2x 14 oz (400 g) tins plum tomatoes
• 1 tablespoon GF yeast extract ((or 2-3 tablespoons tamari or soy sauce))
• 3 bay leaves
• 2 teaspoons dried oregano
• 1 cup (250 ml) vegan stock or pasta cooking water
• Small handful fresh basil
• Salt and black pepper to taste