What You’ll Need:
1 large carrot
2 ribs celery
1 small onion
4 oz. tempeh
2 cloves garlic
1 tsp. Italian seasoning
1/2 cup tomato paste
2 large tomatoes or 5 Roma tomatoes
6 cremini or button mushrooms
2 Tbsp. olive oil
1/2 cup red wine
1 tsp apple cider vinegar
S&P to taste
Vegan parmesan or nutritional yeast
2 zucchini, spiralized or 1 spaghetti squash, roasted
How To Do It:
Gather all ingredients.
In food processor add the carrot, celery, onion, garlic and mushrooms. Whirl until minced.
Heat oil in skillet and cook the veggies until the water evaporates.
Add tempeh to food processor and whirl a few seconds.
Add tempeh to veggies.
Whirl tomatoes in the food processor or dice my hand.
Add tomatoes and tomato paste to skillet.
Add the Italian seasoning, S&P.
Bring to a boil then simmer for 30 minutes.
Before serving add the apple cider vinegar.
Serve Bolognese over zucchini or squash.
Top with vegan parmesan.