Vegan Tempeh Bolognese – Christine Bailey

Ingredients

• 15g dried mushrooms
• 1tbsp olive oil or coconut oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 2 carrots, diced
• 2 red peppers diced
• 300g mixed mushrooms, chopped
• 1tsp smoked paprika
• 1/2 tsp chilli powder or to taste
• 1tsp dried mixed herbs
• 400g tempeh or smoked tofu, diced or pulsed in a food processor
• 2 cans (400g) chopped tomatoes
• 60g tomato puree
• 1tsp maple syrup or xylitol – optional
• Sea salt and black pepper to taste
• 250g Red Lentil Pasta or other pasta to serve