Vegan Tempeh Bolognese

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"Made this a couple of days ago! It's super tasty, and extra yummy with fresh bail on top. Makes great leftovers as well."

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Ingredients

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Heat oil in a dutch oven or skillet. Saute mushrooms to begin browning, about 2-3 minutes.

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Add diced onions, celery, carrots, and tempeh. Cook for 8-10 minutes, or until onions are softened.

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Stir in tomato sauce, soy sauce, and Italian seasoning. Toast tomato sauce for 1-2 minutes, stirring frequently.

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Add remaining ingredients. Bring to a rapid simmer, then reduce to a gentle simmer. Cook for 5-10 minutes.

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Just before serving, add non-dairy milk.

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Check out the blog post for dressing recipe, ingredient substitutions and customization ideas.

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Vegan Tempeh Bolognese

"Made this a couple of days ago! It's super tasty, and extra yummy with fresh bail on top. Makes great leftovers as well."

Ingredients

Heat oil in a dutch oven or skillet. Saute mushrooms to begin browning, about 2-3 minutes.

1

Instructions

Add diced onions, celery, carrots, and tempeh. Cook for 8-10 minutes, or until onions are softened.

2

Instructions

Stir in tomato sauce, soy sauce, and Italian seasoning. Toast tomato sauce for 1-2 minutes, stirring frequently.

3

Instructions

Add remaining ingredients. Bring to a rapid simmer, then reduce to a gentle simmer. Cook for 5-10 minutes.

4

Instructions

Just before serving, add non-dairy milk.

5

Instructions

Check out the blog post for dressing recipe, ingredient substitutions and customization ideas.