Vegan Tempeh Pecan Bolognese
Ingredients
- 6oz pasta your choice (dry weight)
- 8oz tempeh
- 1/3 cup pecans (or walnuts)
- 8 sun-dried tomatoes, ideally unsalted
- 1 red onion, diced or sliced
- 2 garlic cloves, minced (or more if you like it extra garlicky)
- 2 tsp olive oil
- 1 tsp liquid smoke (optional)
- 1/2 tsp sea salt (or to taste
- 1/2 tsp Italian seasoning, optional
- 1/4 cup vegetable broth (more if needed)
- 1 pinch of freshly ground pepper
- 1 cup marinara (or tomato basil) sauce
- 2 tsp coconut sugar (or maple syrup or soft dates)
- 1/4 cup vegan mozzarella shreds (or as much as your heart desires), optional
- fresh basil to top (very optional)
