Vegan Tempeh Bolognese with Pasta
Ingredients
- 1 (8 oz) block tempeh
- 2 tablespoons vegetable broth or 1.5 tablespoons neutral oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried sage
- 1/2 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 tablespoon tamari
- 1 garlic clove, pressed
- 1 teaspoon maple syrup
- 3 cups tomato sauce
- Black pepper to taste
- Salt to taste
Serving
- Einkorn pasta (amount as desired)
- Vegan ricotta (e.g., almond-based)
Preparation
Bring a pot of shallow water to a boil.
Add the tempeh and boil for 10 minutes.
Pat the tempeh dry and let it cool slightly, then crumble it with your hands.
In a saucepan, heat the vegetable broth and add the tempeh crumbles along with thyme, oregano, sage, and smoked paprika.
Mix well and heat for several minutes.
Add the tomato paste and mix while heating for another minute.
Add the tamari and pressed garlic, then cook for 2 more minutes.
Stir in the maple syrup.
Add the tomato sauce and heat until warmed through.
Season with black pepper and salt to taste.
Serve with cooked pasta and vegan ricotta.
Tips
Boiling tempeh first removes bitterness and improves its taste.
Season tempeh well to make a significant difference in flavor.
