Tempeh Bolognese with Pasta

Ingredients

• 16 oz tempeh
• 2 tbsp olive oil
• 1 medium yellow onion
• 2 medium carrots
• 2 celery stalks
• 4 cloves garlic
• 28 oz canned crushed tomatoes
• 1 cup vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup red wine (optional) (optional)
• 12 oz pasta (e.g., spaghetti, fettuccine)
• ¼ cup fresh parsley (optional)

Steps

1. Crumble the tempeh into small pieces. Dice the onion, carrots, and celery (mirepoix). Mince the garlic.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add the crumbled tempeh and cook until lightly browned, about 5-7 minutes. Remove tempeh and set aside.
3. Add the diced onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
4. If using, add red wine and deglaze the pot, scraping up any browned bits. Cook until the wine has mostly evaporated.
5. Stir in the crushed tomatoes, vegetable broth, oregano, basil, salt, and pepper. Return the cooked tempeh to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to 45 minutes, stirring occasionally.
6. While the sauce simmers, cook the pasta according to package directions until al dente. Drain well.
7. Serve the tempeh bolognese over the cooked pasta. Garnish with fresh parsley, if desired.