Tempeh Bolognaise • IINH

Ingredients

• 2-4 tbsp olive oil or coconut oil
• 4 large cloves garlic (finely chopped (40g))
• 1 large onion (finely diced (250g))
• 1 medium carrot (finely diced (150g))
• 1 large celery stick (finely diced (70g))
• 4-5 tbsp fresh thyme leaves (finely chopped (15g))
• 1 tbsp dried oregano or dried basil leaves
• 10 g dried ceps: soak in boiling water for 30 mins then finely chop (keep liquid)
• 200 g chestnut mushrooms (finely chopped)
• 600 g tempeh (grated)
• 200 ml red wine *opt
• 3 tbsp tomato puree (60g)
• 2 x 400g chopped tomatoes
• 250 ml vegetable stock (1 Kallo vegetable stock cube)
• 150 ml leftover mushroom water