Tempeh Bolognese

5.0 (1 reviews)

1 8-oz. pkg. organic tempeh
1 Tbsp. organic extra-virgin coconut oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1/2-1 jalapeño, seeded and minced
1 tsp. oregano
2 tsp. basil
2 tsp. thyme
8 oz. shiitake or crimini mushrooms, chopped
1/2 cup red wine
1/4 cup marsala wine
1 15-oz. can organic chopped tomatoes
1 Tbsp. organic sugar (try Rapadura brand)
Salt and pepper, to taste

• Crumble the tempeh in a food processor by pulsing 5 or 6 times.
• In a medium pan over medium heat, combine the oil and tempeh and sauté for 2 to 3 minutes.
• Add the onion, garlic, jalapeño, spices, and mushrooms and sauté for 5 minutes.
• Add the wines and let simmer for 5 minutes, or until the wine has evaporated.
• Add the chopped tomatoes and sugar, cover, and let simmer for 15 to 20 minutes.
• Season with the salt and pepper. Serve hot.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind