Hearty Vegan Bolognese with Tempeh (Gluten-Free)

Name: Hearty Vegan Bolognese with Tempeh (Gluten-Free)
Total time: 35 min
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; black pepper

thepeskyvegan.com

This tempeh bolognese has a meaty texture and flavourful base, making for a delicious vegan pasta sauce that's low in fat and gluten-free.

View full recipe on thepeskyvegan.com

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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
black pepper