Everyone needs a bolognese sauce that is always delicious, rich and flavorful. Tempeh Bolognese is all wrapped up in a vegan, oil-free, and easy recipe.
- 8 ounces, liquid Tempeh
- 5 cups Vegetable broth, divided
- 1 tbsp Tamari or soy sauce
- 1 Medium onion, diced
- ½ cups Grated carrot
- 2 cloves minced garlic
- 1 tbsp Fresh rosemary, chopped (or 1/2 dried)
- 2 cans (15 oz size) Cherry tomatoes
- 1 tbsp Balsamic vinegar
- 14 ounces, liquid Drained spaghetti
To simmer tempeh, start by cutting the block into quarters (or eighths) then crumble it into small pieces. Add crumbled tempeh, 4 cups vegetable broth and tamari to a medium saucepan. Bring the pan to a boil then reduce the heat. Cover and simmer the tempeh for at least 20 minutes.
Once the tempeh has simmered, drain it using a colander and press the tempeh against the sides to release as much moisture as possible. Put aside.
In a large skillet or medium saucepan, sauté the onions and carrots for about 5 minutes until beginning to soften. Add water 1 tablespoon at a time if they start to stick.
Add the garlic and stir for about 30 seconds. Stir in the tomatoes and use a wooden spoon to mash them. Do it slowly so they don’t explode and you spend more time cleaning the tomatoes from the wall.
Add 1 cup remaining broth and stir in rosemary. Add the tempeh and stir everything together. Make sure the sauce is simmering slowly, then cover the pan and simmer for 45 minutes. Periodically check the sauce to make sure it hasn’t reduced too much and is still simmering slowly.
Start the pasta after the sauce has simmered for about 20 minutes. This should give you time to boil the water, cook and drain the pasta so it’s hot to serve.