Spaghetti with Tempeh Bolognese
Equipment
Ingredients
- 5.3 oz tempeh
- 1 onion chopped
- 1 carrot chopped
- 1 celery stick chopped
- 1¼ cups crushed tomatoes
- ½ cup White wine
- Salt as needed
- ½ teaspoon paprika
- ¼ teaspoon ground pepper
- 1 teaspoon oregano
- 1 cup vegetable stock
- Extra virgin olive oil as needed
- 1 16 oz pack spaghetti
Instructions
- Heat 2-3 tablespoons olive oil in a sauté pan over medium heat. Add the onion and sauté for 6 to 7 minutes.
- Add the carrots and celery and continue to sauté for 5 more minutes.
- While the carrots and celery cook, place the tempeh in a food processor and chop until granulated.
- Add the tempeh, paprika, salt, and pepper to the sauté pan. Stir and sauté for 2 more minutes.
- Add the white wine and cook to let the alcohol evaporate. Add the crushed tomato with a little salt.
- Reduce to low heat and cook for approximately 10 minutes, then add the vegetable broth. Cook a couple more minutes and salt if needed.
- Meanwhile, cook the pasta in a stockpot or dutch oven according to the package instructions.
- Serve the pasta with the bolognese on top. You can top with your favorite vegan cheese.
Nutrition
Calories: 145kcalCarbohydrates: 15gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 352mgPotassium: 503mgFiber: 3gSugar: 6gVitamin A: 2973IUVitamin C: 10mgCalcium: 91mgIron: 2mg
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