fresh basil, vegan Parmesan and freshly ground black pepperfor topping
In a dutch over or large pot, heat olive oil over medium-high heat. Once hot, add tempeh, mushrooms, onion, celery, carrots, and garlic. Sprinkle with soy sauce.
Saute for 8-10 minutes, until the mushrooms are tender, stirring occasionally for even browning.
Stir in the remaining ingredients, except for the pasta: crushed tomatoes (including juices), tomato paste, wine, nutritional yeast, butter, Italian seasoning, bay leaves, salt. Stir to combine.
Bring to a boil over high heat, then reduce to a simmer over medium low. Simmer uncovered for 15-20 minutes to allow the flavor to develop, stirring occasionally. You can simmer this sauce for up to an hour or for as little as 10 minutes if you are short on time. The longer you simmer, the more the sauce thickens and flavor develops.
Meanwhile, cook spaghetti according to package instructions in salted water. The sauce should be about ready when the spaghetti is done cooking.
Discard bay leaves. Serve spaghetti and bolognese sauce topped with Parmesan, chopped basil and freshly ground black pepper.
Mushrooms: Always rinse mushrooms before using to remove dirt. Use both the stem and the cap in this recipe. White or crimini mushrooms can be used if baby bella is unavailable.
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.
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.