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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

1. Using your hands, crumble tempeh into fine pieces. Set aside.

2. 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 sizzle.

3. Add remaining ingredients to tempeh mixture and mix well. Cover and simmer sauce 10 minutes. Season to taste with salt and pepper.

Member Rating: 1111

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
Sodium 358mg
Fiber 6g
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Comments

By Lauren Christine. on May 18, 2010:
This recipe was easy and delicious. It resembled the turkey bolognese my Mom makes that I absolutely LOVE! I added a 1/4 tsp crushed red pepper flakes for a little spice and about 4 oz. of chopped white mushrooms in with the onions for a little more meaty textures.

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