Vegan Tempeh Bolognese

Ingredients

• 1 tbsp oil
• 7 ounces tempeh (scrambled into 1/2-inch pieces)
• 1 tbsp soy sauce
• 1 tbsp oil
• 1 tbsp vegan butter
• 1 medium onion (finely diced)
• 3 cloves of garlic (minced)
• 1 medium carrot (finely diced)
• 1 celery stalk (finely diced)
• 1 14-ounce can diced tomatoes
• 2 tbsp tomato paste
• 1 tsp oregano
• 1/2 tsp rosemary
• 1 tsp sugar
• 1/8 tsp smoked paprika
• 2 cups vegetable broth (I used a low-sodium broth)
• salt and black pepper to taste

Instructions

1. 1

   Heat one tablespoon of oil in a non-stick skillet over medium heat. Once hot, add the scrambled tempeh and sauté for 3-5 minutes, or until golden brown.

2. 2

   Deglaze the pan with the soy sauce and stir to coat the tempeh. Cook for one more minute. Remove from heat and set aside.

3. 3

   Next, heat another tablespoon of oil and one tablespoon of vegan butter in a medium pot over medium heat. Once the butter has melted, add the onion and garlic, and cook for 2-3 minutes.

4. 4

   Add the diced carrots and celery and sauté for 3-5 minutes. Add the scrambled tempeh and cook for another minute.

5. 5

   Add the diced tomatoes, tomato paste, oregano, rosemary, sugar, and smoked paprika. Pour in the vegetable broth.

6. 6

   Bring to a boil, then lower the heat and let simmer partially covered for 30-40 minutes, or until the bolognese has thickened to your liking. I personally let it simmer for 30 minutes.

7. 7

   Once the bolognese has reached the desired consistency, remove it from heat and adjust the saltiness to taste. Season with about 1/8 tsp of ground black pepper.

8. 8

   Use this bolognese on top of noodles, pasta, or in baked dishes! This bolognese will keep for up to 5 days in the refrigerator.