Bolognese Sauce
Vegetarian Times Issue: April 1, 2002 p.46
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Member Rating:
Here's a satisfying tomato sauce that will add a hearty, wholegrain flavor to any pasta or lasagna dish.
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
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.
Nutritional Information
Per Serving: Calories: 181,
Protein: 10g, Total fat: 7g,
Saturated fat: 1g, Carbs: 24g, Cholesterol: mg,
Sodium: 358mg, Fiber: 6g, Sugars: g
