Vegan Bolognese Pasta with Tahini
Ingredients
- 8 oz dry pasta
- 1 large onion, diced (200g)
- 3 cloves garlic, minced
- 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
- 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)
Substitutions
- Instead of tempeh, use 1 block extra firm tofu, or 1 cup dry TVP cooked with 1 cup water, or approximately 8 oz vegan meatballs.
Preparation
In a skillet, heat some oil and sauté the onion for 5 minutes.
Stir in the garlic, spices, carrots, celery, and tempeh.
Once the mixture is fragrant, add the 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 has thickened, stir in the nutritional yeast and tahini, then season with more spices as desired.
Serve with the cooked pasta and enjoy.
Serving suggestions
Serve with cherry tomatoes and steamed brussels sprouts.
