Soba Noodles in Tempeh Bolognese - alive magazine

Ingredients

• 8 oz (250 g) package tempeh
• 2 tsp (10 mL) grapeseed oil
• 1 yellow onion, chopped
• 1 large carrot, chopped
• 1/4 tsp (1 mL) salt
• 2 cups (500 mL) chopped crimini or shiitake mushrooms
• 2 cups (500 mL) chopped eggplant
• 2 garlic cloves, minced
• 2 tsp (10 mL) dried oregano
• 1 tsp (5 mL) ground coriander
• 1/2 tsp (2 mL) crushed red pepper flakes
• 1/2 tsp (2 mL) black pepper
• 1 cup (250 mL) red wine
• 2 1/2 cups (625 mL) salt-free tomato sauce
• 2 tsp (10 mL) balsamic vinegar
• 10 oz (283 g) soba noodles
• 1/2 cup (125 mL) sliced fresh basil