Vegan Bolognese with Tahini
Ingredients
- 8 oz dry pasta
- 1 large onion, diced (200g)
- 3 cloves garlic, minced
- 2 large carrots, minced (200g)
- 3 large stalks celery, minced (200g)
- 1 block tempeh, crumbled (225g)
- 3 large ripe tomatoes, crushed (600g)
- 3 tbsp nutritional yeast (20g)
- 3 tbsp tahini (48g)
Spices
- 1/2 to 1 tsp dried oregano, to taste
- 1/2 to 1 tsp dried basil, to taste
- 1/2 to 1 tsp dried thyme, to taste
- 1/2 to 1 tsp ground sage, to taste
- 1/2 to 1 tsp red pepper flakes, to taste
- 1/2 to 1 tsp sea salt, to taste
- 1/2 to 1 tsp black pepper, to taste
Preparation
In a skillet, heat some oil and saute the onion for 5 minutes.
Stir in garlic, spices, carrots, and celery, and tempeh.
Once the mixture is fragrant, add in tomatoes and bring to a boil.
Cover the skillet and simmer on low heat for 15 minutes, stirring occasionally.
Meanwhile, cook the pasta according to package directions; drain and set aside.
Once the sauce mixture has thickened, stir in nutritional yeast and tahini, then season with more spices as desired.
Serve with cooked pasta and enjoy.
Substitutions
Instead of tempeh, you may also use 1 block extra firm tofu, or 1 cup dry TVP cooked with 1 cup water, or approximately 8 oz vegan meatballs.
