Monday, February 15, 2010

Tempeh Bolognese

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.

1 comment:

Anonymous said...

When you make this soup or any other soup that might develop a lot of foam when cooking be sure to use the Large pot of your pressure cooker set and as an extra safety measure run a little cold water over the top before you open it. Everyone at DL miss you both. b