How to make Tempeh Bolognese sauce
Tempeh Bolognese sauce is a delicious and healthy alternative to traditional meat-based Bolognese sauce
Ingredients
Spice mix
- 1 tbsp Cacao powder
- 2 tsp Smoked paprika
- 1 tsp Oregano
- 1 tsp Cumin
For bolognese
- 300 g Tempeh
- 1 each Onion
- ½ each Carrot
- 4 each Mushrooms
- 400 g Tin tomato
- ½ tsp Minced garlic
- 2 tbsp Coconut sugar or raw sugar
- 1 tbsp Miso option
- 2 tbsp Olive oil
- 150 ml Water
- 1-1.5 tsp Salt
- the spice mix All of
Instructions
- First, measure all the spices and place them in a bowl.
- Chop the onion finely.
- Chop the carrot finely.
- Tempeh and mushroom cut roughly.
- Put the tempeh into a blender and chop it (don’t blend until paste.)
- Put the mushroom into a blender and chop it (don’t blend until paste.)
- Put the olive oil into a pot and turn heat to mid.
- Add the onion and cook until soft.
- Add the minced garlic into the pot and cook through.
- Add all spices into the pot and stir well.
- Add the coconut sugar into the pot and stir.
- Add the carrot, the mushroom and cook until soft. (Check the heat; if need reduce the heat to low.)
- Add 1 tsp of salt and tempeh into the pot and stir.
- Add the tomato sauce and water.
- Cook until all ingredients are cooked through.
- Add the miso paste, this is optional, miso is umami and tomato and miso is a good combination.
- Check the taste and if you need more salt add a ½ tsp.
- You can use this bolognaise for pasta, pies, or with bread or rice.