Tempeh Bolognese
Tempeh maintains its integrity even when ground, making it the perfect high-protein base for chili, stuffing and a wonderful tomato sauce. This recipe is an adaptation of the original, which comes from Bologna in northern Italy. The final product should be thick and chunky—somewhere between a tomato sauce and a…
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Tempeh maintains its integrity even when ground, making it the perfect high-protein base for chili, stuffing and a wonderful tomato sauce. This recipe is an adaptation of the original, which comes from Bologna in northern Italy. The final product should be thick and chunky—somewhere between a tomato sauce and a stew. If you can resist the temptation to consume the entire recipe right from the pot, try it served over rice or spaghetti.
Ingredients
- 8-oz. pkg. tempeh, broken into large chunks
- 3 Tbs. olive oil
- 5 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and finely chopped
- 21/4 tsp. dried basil
- 1 tsp. dried oregano
- 6-oz. can tomato paste
- 1 cup red wine or vegetable broth
- 28-oz. can crushed tomatoes
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil
Preparation
In food processor fitted with metal blade, pulse tempeh to a coarse meal.
In large saucepan, heat oil over medium heat. Add tempeh and cook, stirring often, until lightly browned, about 5 minutes.
Add garlic, onion, carrots, basil, oregano and salt and pepper to taste. Cover and cook, stirring often, 5 minutes. Stir in tomato paste. Cook, stirring, 1 minute. Add wine or broth and cook, stirring often, 5 minutes.
Add tomatoes and simmer, uncovered, over medium-low heat, 20 minutes. Stir in parsley and basil. Serve over rice or pasta.
Nutrition Information
- Calories 237
- Carbohydrate Content 24 g
- Cholesterol Content 0 mg
- Fat Content 10 g
- Fiber Content 4 g
- Protein Content 10 g
- Saturated Fat Content 1 g
- Sodium Content 456 mg
- Sugar Content 0 g