Tempeh Spaghetti BologneseSubmitted by: KRYAN82
1 large brown onion, diced
4 cloves garlic, diced
8 ounces tempeh, crumbled or grated
1/2 cup red wine vinegar
1 cup water
28 ounces canned chopped tomatoes
2 tablespoons tomato paste
1 cup vegetable stock OR vegan beef-style stock
2 teaspoon dried Italian herb mix (basil, oregano, thyme, rosemary, sage)
fresh herbs, like basil, parsley, oregano – to add at the end
Spaghetti or pasta of your choice, to serve
Add the grated tempeh and fry for 2 minutes more, stirring continuously. Add wine, canned chopped tomatoes, tomato paste, vegetable stock, and dried herbs. Turn the heat to high and let the sauce cook, stirring occasionally. When it starts to bubble you can turn it down to low or medium. Then simmer uncovered for about 30 minutes, stirring occasionally.
By now the sauce should be very thick. Add the fresh herbs – about 1 or 2 tablespoons. We used fresh rosemary in the sauce, and fresh basil as a garnish. Serve with spaghetti and take pretty pictures.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user KRYAN82.