Tempeh Bolognese with Einkorn Pasta and Almond Ricotta
Ingredients
- 1 (8-oz) block tempeh
- 2 tablespoons vegetable broth (or 1 1/2 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 (homemade or store-bought)
- Freshly ground black pepper, to taste
- Salt, to taste
For serving
- Cooked einkorn pasta
- Vegan ricotta
Preparation
Cook einkorn pasta according to package directions
Bring a pot of shallow water to a boil
Add the tempeh and boil for 10 minutes
Pat the tempeh dry and let cool slightly, then crumble with your hands
In a saucepan, heat the vegetable broth (or oil)
Add the tempeh crumbles, thyme, oregano, sage, and smoked paprika, and mix well while heating for several minutes
Add the tomato paste and mix while heating for 1 minute
Add the tamari and garlic, and cook for 2 minutes
Add the maple syrup and mix
Add the tomato sauce and heat until warmed through
Season with black pepper and salt to taste
Serve with vegan ricotta
Tips
Boil the tempeh first to remove bitterness, then season it well for the best flavor
