Tempeh Bolognese
Growing up in Italy, ragù alla Bolognese has always been my comfort food. This plant-based version with tempeh is just as rich, deeply savory, and packed with u
Ingredients
- Pasta of choice
- 280g/10oz button mushrooms
- 150g/2oz tempeh
- 1 white onion
- ½ carrot optional
- 1 small celery stalk optional
- 1 large garlic clove
- 2 sprig Rosemary
- 1 sprig sage
- 4 Tbsp extra virgin olive oil
- ½ cup white or red wine
- 2 Tbsp tomato paste
- 1 can tomato passata (400g/14oz)
- 1 Tbsp dark soy sauce or regular soy sauce
- Salt & pepper
More Like This
Tempeh Bolognese Pasta Sauce Recipe - Very Good Cook
verygoodcook.com
Tempeh Bolognese - The Buddhist Chef
thebuddhistchef.com
Tempeh spaghetti Bolognese | Nourish plant-based living
nourishmagazine.com.au
Tempeh Bolognese | Vegan Spaghetti Bolognese | Veganuary
veganuary.com
Tempeh Bolognese recipe | PCC Community Markets
pccmarkets.com
Plant-based tempeh Bolognese with whole wheat pasta - Switch To Whole Grains
switchtowholegrains.com
Tempeh Bolognese by Wakeupandkale - FoodSocial
foodsocial.io
Fettucine with Tempeh Bolognese - Delicious Living
deliciousliving.com