Bolognese Sauce
Vegetarian Times Issue: April 1, 2002 p.46
Here's a satisfying tomato sauce that will add a hearty, wholegrain flavor to any pasta or lasagna dish.
Directions
- Using your hands, crumble tempeh into fine pieces. Set aside.
- In large saucepan, heat oil over medium heat. Add onion and cook, stirring often, until golden, about 5 minutes. Add garlic and cook, stirring often, 15 seconds. Stir in tempeh, 1 cup water and tamari. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Remove cover and simmer until liquid is reduced and tempeh begins to sizzles.
- Add remaining ingredients to tempeh mixture and mix well. Cover and simmer sauce 10 minutes. Season to taste with salt and pepper.
ingredient list
6 Servings
- 8 oz. whole-grain tempeh
- 2 Tbs. olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 Tbs. soy sauce or tamari
- 28-oz. can crushed tomatoes in puree
- 1 cup tomato puree
- 2 Tbs. chopped fresh basil or 2 tsp. dried
- 2 Tbs. chopped fresh parsley
- 2 tsp. dried oregano
- 1 small bay leaf
Nutritional Information
Per Serving:
| Calories |
181 |
| Protein |
10g |
| Total fat |
7g |
| Saturated fat |
1g |
| Carbs |
24g |
| Cholesterol |
mg |
| Sodium |
358mg |
| Fiber |
6g |
| Sugars |
g |
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