Tempeh Bolognese

LEVEL: easy Cook: Prepare: Total:

BOOKMARK

This vegan version of a traditional bolognese will impress vegans and meat eaters alike.

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1 (8½ oz/240 g) package tempeh

1 (17 oz/500 mL) jar roasted red bell peppers, drained

¼ cup (60 mL) olive oil

8 cups (450 g) sliced mushrooms

2 onions, minced

4 (28 oz/796 mL) cans diced tomatoes

2 cups (220 g) grated carrots

1 (5½ oz/156 mL) can tomato

¹⁄³ cup (65 g) cane sugar or ¹⁄³ cup (80 mL) maple syrup

5 cloves garlic, minced

1 tablespoon harissa sauce

1 tablespoon dried basil

1 tablespoon dried oregano

1½ teaspoons salt

1 teaspoon ground cumin

¼ teaspoon ground cloves

1: Coarsely chop the tempeh or crumble it using your hands. Set aside.
2: Use an immersion blender to puree the roasted red bell peppers. Set aside.
3: In a large pot over medium-high heat, heat the oil, then add the mushrooms,onions and garlic and cook, stirring, for 10 minutes.
4: Add the tempeh, thepureed roasted red bell peppers along with the remaining ingredients. Stir to combine. Bring to a boil, lower the heat, and cook for 45 minutes, stirring regularly. Set aside.