Robin C.--Tempeh Bolognese

10 oz. white mushrooms

5.2 oz. tempeh

1 white onion

½ carrot

1 small celery stalk

1 large clove garlic

2 sprigs rosemary

1 sprig sage

½ c. white or red wine

2 tbsp tomato paste

1 can tomato passata (14 oz.) (I use diced tomatoes; puree would work too)

1 tbsp soy sauce or balsamic vinegar

Salt and pepper to taste

Instructions:

  1. Chop onion, carrot, and celery.

  2. With food processor, chop tempeh into crumbles.

  3. Do the same with the mushrooms—pulse them until roughly chopped.

  4. “Saute” onion, celery, garlic, and carrot for approx. 8 minutes; add water or broth as needed.

  5. Add finely chopped rosemary and sage (use dried if fresh is not available). Cook another 2 minutes.

  6. Add the mushrooms and tempeh to the pan and cook for 1-2 minutes. Stir in the wine and let it evaporate.

  7. Add tomato passata or dices tomatoes. Fill the passata/tomato can about 2/3 full of water and add. Add tomato paste and soy or balsamic.

  8. Simmer for approx. 30-40 minutes on low heat.

  9. Serve over whole grain pasta; I like the Jovial brown rice spaghetti.

  10. Note: You could substitute oregano or basil for the rosemary and sage if you prefer. Since tempeh comes in an 8 oz package, I use the whole package.