for serving: fresh basil, vegan Parmesan and freshly ground black pepper
Thinly slice the tempeh. Use your hands or a knife to crumble the slices into smaller pieces. They do not need to be uniform in size. Cook spaghetti according to package instructions.
In a Dutch oven or high-sided skillet, heat butter over medium heat. Once melted, add the mushrooms. Cook for just 2-3 minutes to begin browning.
Add in the finely diced onion, celery, carrot, tempeh, and salt. Continue cooking for 8-10 minutes, or until the onions are softened.
Stir in the garlic, tomato paste, soy sauce, and Italian seasoning. Toast the tomato paste for 1-2 minutes, stirring frequently.
Add in the remaining ingredients, except for the pasta: crushed tomatoes, white wine, nutritional yeast, and bay leaves.
Bring to a rapid simmer over medium-high heat, then reduce to a simmer over medium-low. Simmer uncovered for 15-20 minutes to allow the flavor to develop, stirring occasionally.
Discard bay leaves. Use an immersion blender to blend the sauce into a ground consistency. If using a blender or food processor, just pulse the sauce a few times to break it down into ground-consistency.
Serve spaghetti and bolognese sauce topped with Parmesan, chopped basil and freshly ground black pepper.
Wine: The alcohol cooks off while simmering, leaving behind a rich flavor. Replace wine with equal amounts of vegetable broth if desired. I recommend using a dry white wine like sauvignon blanc. I also made this recipe with a red wine blend and it tasted delicious. Choose a wine that you enjoy drinking, not one that has been open for a week.
Simmer time: You can simmer this sauce for up to an hour or for as little as 10 minutes. The longer it simmers, the more the sauce thickens and flavor develops.
Freezing: This recipe can be frozen for up to 3 months in freezer-safe containers. Let thaw completely in the fridge for up to 24 hours before reheating in the microwave or on the stove over medium heat.
Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days.