Mushroom, Tempeh and Kale Bolognese | The Doctor's Kitchen
This plant-based bolognese has all the comfort and familiarity of the traditional beef-based version. Even people who don’t think they like tempeh might like this sauce - grating it allows it to...
Ingredients
- olive oil plus a drizzle
- white onion finely diced
- carrot finely diced or coarsely grated
- celery finely diced
- plain tempeh coarsely grated
- garlic cloves minced
- tomato puree
- basil (dried)
- fennel seeds ground
- smoked paprika
- tamari
- chestnut mushroom coarsely grated or finely diced
- passata
- water
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