Vegan Tempeh Bolognese
This hearty tempeh bolognese has a meaty texture and flavourful base, making for a delicious vegan pasta sauce that's low in fat and gluten-free. Great with spaghetti or your favourite pasta alternative.
- Time: 35 min
- Servings: 4
Source: The Pesky Vegan
Ingredients
- tablespoon olive oil
- large onion, finely chopped
- medium carrots, grated or finely chopped
- medium sticks celery, finely chopped
- fresh tempeh, chopped into small cubes )
- garlic, finely chopped
- tablespoons tomato puree
- red wine )
- x 14 oz tins plum tomatoes
- tablespoon GF yeast extract )
- bay leaves
- teaspoons dried oregano
- vegan stock or pasta cooking water
- Small handful fresh basil
- Salt and black pepper to taste