Tempeh Bolognese

Tempeh Bolognese


For the Bolognese sauce
250 g tempeh
250 g button mushrooms or other good
1 stick celery , chopped finely > 300ml passata
> 100ml water
A few sprigs of finely chopped rosemary and thyme


  1. Start by pulsing the mushrooms as they will need to be pureed. Remove and place in a bowl.
  2. Do the same with the tempeh, but it should be slightly larger. Add to the mushrooms.
  3. Add the mushrooms and tempeh to the pan, increase the heat to boil the mushroom water. This does two things: deepen the color and intensify the flavor.
  4. Once the water from the mushrooms has boiled and evaporated, transfer the mixture from the saucepan and drain in a colander.
  5. < li>In the same large skillet, add some olive oil. Add the finely chopped veggies and cook them slowly to release all those lovely aromas and flavors. Then add the garlic and cook for another 2 to 3 minutes.

  6. Add the finely chopped thyme and rosemary and cook for a few more minutes.
  7. Add the tomato puree, gently sauté for 3 minutes. Add the red wine thinly and increase the heat to douse the pan with any caramelized buildup on the bottom of the pan – here’s all the natural flavor.
  8. Reduce to cook alcohol and add the tempeh and Return the mushroom mixture to the pan. Give the mixture a good stir.
  9. Add the canned tomatoes, passata and water. Stir well.
  10. Season with salt and pepper and cook for 10 minutes.
  11. Get a pot of boiling water ready to cook the noodles. Mix the bolognese sauce with the cooked pasta and emulsify.
  12. Finish with a pinch of yeast flakes.
  13. Serve and enjoy!
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