Vegan Bolognese with Tahini
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
Heat some oil in a skillet and sauté the onion for 5 minutes.
Stir in garlic, spices, carrots, celery, and tempeh.
Once the mixture is fragrant, add 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 and drain.
Once the sauce has thickened, stir in nutritional yeast and tahini.
Season with more spices as desired.
Serve with cooked pasta.
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.
