Monday, February 15, 2010

Tempeh Bolognese

My apologies (again) for the irregular posts.

I've been spending a majority of my time (5 days per week) in Oceanside, New York to help care for my partner's mother, who was diagnosed with a brain tumor (inoperable) last year. Since December, my partner has been living in Oceanside full-time to care for his mother, with the assistance of a home health aide.

Between the weekly commuting (from Alexandria, VA) and care assistance, I've had little time to try new recipes. Lately, dinner has consisted of super quick, and inexpensive, pasta dishes that have already been posted on this blog, such as pasta with marina sauce or Batali's basic tomato sauce and penne alla vodka.

Recently, though, I came across this Vegetarian Times recipe for a tempeh bolognese. Admittedly, I prefer the taste of Giada DeLaurentis' vegetable bolognese over the tempeh bolognese. However, the tempeh bolognese is especially good if you want something that is seriously protein-packed.

Tempeh Bolognese Serves approximately 6

1 8-ounce package tempeh, crumbled (by hand)
3 tablespoons extra virgin olive oil
5 cloves garlic, finely chopped
1 medium yellow onion, finely chopped
2 medium carrots, finely chopped
2 teaspoons dried basil
1 teaspoon dried oregano
1 6-ounce can tomato paste
1 28-ounce can crushed tomatoes
1 cup vegetable broth or red wine
1/2 cup chopped flat fresh parsley
1/4 cup chopped fresh basil
Salt and pepper, to taste

Heat the oil in a large saucepan over medium heat. Add the crumbled tempeh and cook until lightly browned, about 5 minutes. Add the onions, garlic, carrots, dried herbs, salt, and pepper. Cover and cook for about five minutes, stirring frequently.

Add the tomato paste and broth/wine. Continue cooking for another five minutes, stirring frequently. Add the crushed tomatoes. Simmer over low-medium heat for about 20 minutes. Stir in the fresh parsley and basil, and serve over pasta.