Vegan Tahini Bolognese Pasta
Ingredients
- 8 oz dry pasta
- 1 large onion, diced (200g)
- 3 cloves garlic, minced
- 1/2 to 1 tsp each, to taste: dried oregano, dried basil, dried thyme, ground sage, red pepper flakes, sea salt, black pepper
- 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)
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.
Tips
Instead of tempeh, you may use 1 block extra firm tofu, or 1 cup dry TVP cooked with 1 cup water, or about 8 oz vegan meatballs.
Serve with cherry tomatoes and steamed brussels sprouts for added flavor and texture.
