Tempeh Bolognese - The Buddhist Chef

Ingredients

• 1 (8½ oz/240 g) package tempeh
• 1 (17 oz/500 mL) jar roasted red bell peppers, drained
• ¼ cup (60 mL) olive oil
• 8 cups (450 g) sliced mushrooms
• 2 onions, minced
• 4 (28 oz/796 mL) cans diced tomatoes
• 2 cups (220 g) grated carrots
• 1 (5½ oz/156 mL) can tomato
• ¹⁄³ cup (65 g) cane sugar or ¹⁄³ cup (80 mL) maple syrup
• 5 cloves garlic, minced
• 1 tablespoon harissa sauce
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1½ teaspoons salt
• 1 teaspoon ground cumin
• ¼ teaspoon ground cloves