Hearty and comforting, this vegan and easy bolognese sauce recipe is so simple to make and is perfect for a weeknight dinner.
Ingredients
1/4 cup
Olive Oil, Extra Virgin
(extra-virgin)
1 medium
White onion
(coarsely chopped)
2 clove(s)
Garlic
(peeled and coarsely chopped)
1 medium stalk(s)
Celery
(coarsely chopped)
1 medium
Carrots
(coarsely chopped)
454 gm
Tempeh (tempe)
(ground)
1 can(28oz)
Crushed tomatoes canned
1/4 cup
Parsley, fresh
(chopped)
8 leaf
Basil, fresh
(chopped)
2 cup
Baby spinach
86 gm
Chickpea Fusilli
(or other pasta of choice)
1 dash
Salt
1 dash
Black pepper
2 tbsp
Nutritional yeast
Instructions
In a large pan, heat the olive oil over medium heat.
Add the onion and garlic. Sauté for about 8 minutes or until the onions become very soft.
Add the celery and carrots. Sauté for an additional 5 minutes.
Increase the heat to high. Add the ground tempeh. Sauté while stirring frequently to break up the ground tempeh. Cook for about 5 minutes until tempeh is hot.
Add the crushed tomatoes, parsley, basil, and baby spinach. Reduce the heat to medium and cook for about 30 minutes, until the sauce thickens.
In the meantime, cook the chickpea pasta according to package directions.
Combine the cooked chickpea pasta with the vegetable and ground tempeh mixture and toss to coat.
Season with salt and pepper and top with a sprinkle of nutritional yeast.
Notes:
Quick Tips:
Can substitute the nutritional yeast with plant-based cheese (e.g. grated parmesan cheese) if desired.
Other vegetarian options: Swap the ground tempeh for canned/cooked chickpeas, lentils, or tofu.
