Tempeh Bolognese

Ingredients - Serves 4

• Spaghetti - 8 ounces
• Salt and pepper - To taste
• Oregano - 1/2 teaspoon, dried
• Basil - 1/2 teaspoon, dried
• Red wine - 1/2 cup
• Crushed tomatoes - 1 can (28 ounces)
• Tomato paste - 2 tablespoons
• Tempeh - 8 ounces, crumbled
• Garlic - 2 cloves, minced
• Celery - 1 stalk, finely chopped
• Carrot - 1, finely chopped
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion, carrot, celery, and garlic and cook until the vegetables are soft, about 5 minutes.
3. Add the crumbled tempeh and cook until browned, about 5 minutes.
4. Stir in the tomato paste, crushed tomatoes, wine, basil, oregano, salt, and pepper. Bring to a simmer.
5. Reduce the heat to low and let the sauce simmer for 20 minutes.
6. While the sauce is simmering, cook the spaghetti according to the package instructions.
7. Drain the spaghetti and divide it among 4 plates.
8. Top each plate of spaghetti with the tempeh Bolognese.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: 350
• Fat: 10g
• Carbs: 45g
• Protein: 20g
• Sodium: 500mg
• Sugar: 8g