Ingredients
1/4 cup olive oil
1 large onion , diced
2 medium carrots, diced
2 sticks of celery, diced – we didn’t have any celery when we made ours so we subbed in 1/3 of a large leek and 2 silverbeet stems
Salt and pepper
2 cloves garlic – finely chopped
1/2 tsp fennel seed
1/2 tsp finely chopped rosemary
2 tbsp tomato paste
1 tbsp miso paste
300g five grain tempeh
800g crushed tinned tomato
2 bay leaves
Sugar, to taste
Parmesan, to serve
Summary
Our new five grain tempeh works wonders in this bolognese! It’s got a unique nutty profile that does savoury, complex magic within the rich tomato based sauce. We had some rogue leek and silverbeet stems in the crisper, so we chucked them in to great success. A waste wise, plant based sauce for pasta, shepherd’s pie or moussaka!
Tempeh Bolognese
Heat the oil in a large heavy based pan or pot.
Add the onion, carrot and celery season with salt and sauté over low heat with the lid on for 15-20 mins, stirring occasionally until softened.
Add the garlic, rosemary and fennel seeds and continue to sauté for another 1-2 minutes. Once the fennel seeds are fragrant, add in the tomato paste and miso paste and cook until brick red and totally combined, 3-5 mins.
Meanwhile, grate the Tempeh. Add it to the mix and continue to cook on medium heat. Add the crushed tomatoes, bay leaves and a little hot water if needed and cook on low to medium heat for 30 minutes or until it has cooked down to bolognese consistency and is tasting rich and delish.
Season with sugar, salt and pepper to taste.
Serve hot with your choice of pasta, or top with mashed spud and bake for Shepards pie. Enjoy!
This recipe was adapted from one by Wilder Foods
