This bolognese starts with sautéed onion, mushrooms, and garlic for a flavorful base. Then comes finely grated tempeh, which cooks in the pan until seared. It’s important to use a pan large enough that the tempeh has room to sauté. Add a bit more oil as needed to deglaze the pan and ensure the tempeh is browning up nicely! (Side note: Did you know tempeh originated in Indonesia? Learn more here!) Next comes fennel, red pepper flake, coconut aminos, and dry red wine to infuse plenty of flavor into the tempeh. After a little more sautéing, you’ll add your crushed tomatoes, tomato paste, oregano, vegan parmesan cheese, a dash of sweetener, and a little water to ensure the right consistency. That’s it! It just needs to simmer to deepen in flavor, but it’s essentially ready to go! We hope you LOVE this bolognese! It’s: HeartyFlavorfulVersatileQuick & easy to makeProtein-rich (16 g / serving!)& So delicious This would make the perfect sauce for simple cooked pasta dishes, or to pair with Crispy Gluten-Free Eggplant Parmesan or layer in one of our Vegan Lasagnas! For more Italian-inspired dishes, also check out our Socca Pizza with Sun-Dried Tomatoes, Easy Vegan Pesto, Cheesy Spaghetti Squash Pasta, Easy 1-Pot Marinara Sauce, and 30-Minute Cashew Alfredo. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
