Sunday, 21 October 2012

Will Run For Tempeh Bolognese Sauce

Finally, no more squash recipes!  For today anyway.  Truth be told there is yet another hubbard squash roasting in my oven just waiting to be turned into soup.

I can't help it.  I really love squash and really HATE the idea of rotting squash in my basement.

I've never actually eaten authentic bolgonese so perhaps this recipe would be better titled bolognese(ish) or bolgonese(esque) sauce instead.  None the less you might want to give it a try.

Tempeh Bolognese Sauce

(makes 5 cups)


1 T olive oil
1 large cooking onion diced 
2 garlic cloves minced
1 large stalk celery diced
2 cups crimini mushrooms diced
1 small carrot
1/4 cup fresh basil
1 T Better Than Salt or a combination of oregano, marjoram, rosemary, savoury, sage, time, lemon verbena or your favourite herbs.
150 g grated Noble Bean  tempeh burgers
1 28 oz can of whole tomatoes pureed with hand blender
1/4 C nutritional yeast (or parmesan cheese)
1/2 C water

In a large pot heat oil.  Add onions and saute until translucent.  Add garlic and saute for another 1-2 minutes.  Add diced celery, mushrooms, carrot, basil, dried herbs, grated tempeh burgers, pureed tomatoes, water,

Allow to simmer for approximately 30 minutes depending on desired consistency.

Serve over zucchini ribbons or your favourite pasta.