Ingredients:
- 250 g tempeh, crumbled
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 red bell pepper, finely chopped
- 1 can (14 ounces/400g) crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sugar
- Salt and pepper to taste
- 8 ounces (225g) spaghetti noodles
- Fresh basil leaves, for garnish
- Grated vegan Parmesan cheese, for garnish (optional)
Instructions:
- In a large skillet or frying pan, heat some oil over medium heat. Add the crumbled tempeh and cook until lightly browned, stirring occasionally. Remove the tempeh from the pan and set aside.
- In the same pan, add a bit more oil if needed, then add the onion and garlic. Sauté until the onion becomes translucent and fragrant.
- Add the carrot, celery, and red bell pepper to the pan. Cook for about 5 minutes, until the vegetables have softened.
- Return the cooked tempeh to the pan and mix well with the vegetables.
- Stir in the crushed tomatoes, tomato paste, soy sauce, dried oregano, dried basil, dried thyme, sugar, salt, and pepper. Reduce the heat to low and let the sauce simmer for about 20-30 minutes to allow the flavors to meld together.
- While the sauce is simmering, cook the spaghetti noodles according to the package instructions until al dente. Drain the noodles and set aside.
- Once the sauce has thickened and the flavors have developed, taste and adjust the seasonings if needed.
- Serve the tempeh Bolognese sauce over the cooked spaghetti noodles. Garnish with fresh basil leaves and vegan Parmesan cheese, if desired.