Vegan Tempeh Bolognese - alive magazine

Name: Vegan Tempeh Bolognese - alive magazine
Ingredients: 8 large plum tomatoes; 1 Tbsp (15 mL) extra-virgin olive oil; 2 shallots, diced; 1 to 2 tsp (5 to 10 mL) cane sugar (optional); 4 garlic cloves, crushed with flat side of knife and thinly sliced; 1 cup (250 mL) sliced fresh parsley; 1/2 cup (125 mL) red wine (optional); 8 oz (225 g) pkg tempeh, finely chopped or pulsed several times in food processor until crumbly; 1/4 tsp (1 mL) salt; Freshly ground black pepper; 1/4 cup (60 mL) grated Parmigiano-Reggiano, Romano, or vegan cheese (optional)

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With savoury, crumbled tempeh and a rich tomato sauce, this could quickly become your go-to plant-based pasta sauce. If you’re using wine…

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Ingredients

8 large plum tomatoes
1 Tbsp (15 mL) extra-virgin olive oil
2 shallots, diced
1 to 2 tsp (5 to 10 mL) cane sugar (optional)
4 garlic cloves, crushed with flat side of knife and thinly sliced
1 cup (250 mL) sliced fresh parsley
1/2 cup (125 mL) red wine (optional)
8 oz (225 g) pkg tempeh, finely chopped or pulsed several times in food processor until crumbly
1/4 tsp (1 mL) salt
Freshly ground black pepper
1/4 cup (60 mL) grated Parmigiano-Reggiano, Romano, or vegan cheese (optional)