Tempeh Bolognese Recipe

Name: Tempeh Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. plus 1 1/2 tsp. olive oil, divided; 1 medium onion, peeled and finely chopped (1 1/2 cups); 1 large carrot, finely chopped ( 1/2 cup); 1 cup finely chopped celery; 1 Tbs. dried oregano; 3 cloves garlic, minced (1 Tbs.); 1 8-oz. pkg. tempeh; 1 Tbs. reduced-sodium soy sauce; 1 28-oz. can fire-roasted diced tomatoes; 1/2 cup dry white wine; 2 Tbs. tomato paste; 1 tsp. vegan Worcestershire sauce; 1/2 cup low-fat evaporated skim milk

Servings: persons

1 Tbs. plus 1 1/2 tsp. olive oil, divided
1 medium onion, peeled and finely chopped (1 1/2 cups)
1 large carrot, finely chopped ( 1/2 cup)
1 cup finely chopped celery
1 Tbs. dried oregano
3 cloves garlic, minced (1 Tbs.)
1 8-oz. pkg. tempeh
1 Tbs. reduced-sodium soy sauce
1 28-oz. can fire-roasted diced tomatoes
1/2 cup dry white wine
2 Tbs. tomato paste
1 tsp. vegan Worcestershire sauce
1/2 cup low-fat evaporated skim milk

1
Heat 1 Tbs.
2
oil in large skillet over medium-high heat.
3
Add onion, carrot, celery, oregano, and garlic, and cook 5 to 6 minutes, or until vegetables are browned, stirring often.
4
Meanwhile, heat remaining 1 1/2 tsp.
5
oil in separate skillet over medium heat.
6
Add tempeh, and brown 2 minutes on each side.
7
Add soy sauce and 1/2 cup water.
8
Cook tempeh 5 minutes more, or until liquid has absorbed.
9
Break tempeh into small crumbles with spatula.
10
Stir tempeh, tomatoes, wine, tomato paste, and Worcestershire sauce into onion mixture.
11
Reduce heat to medium-low, and simmer, partially covered, 10 minutes.
12
Stir in evaporated milk, and simmer 5 minutes more.
13
Season with salt and pepper, if desired.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tbs. plus 1 1/2 tsp. olive oil, divided, 1 medium onion, peeled and finely chopped (1 1/2 cups), 1 large carrot, finely chopped ( 1/2 cup), 1 cup finely chopped celery, and more.

Yes, Tempeh Bolognese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tempeh Bolognese

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