MONTHLY FLYER
Tempeh Bolognese - Noble Bean
Ingredients:
- 240 grams of tempeh , crumbled
- 3 tablespoon olive oil
- 1 medium onion , finely chopped
- 2 cloves garlic , minced
- 1 carrot , diced
- 1 celery stalk , diced
- 400 grams canned tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, adjust to taste)
- Salt and pepper , to taste
-
Fresh basil leaves , for garnish (optional)
Directions:
-
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add crumbled tempeh and cook for about 5 minutes, stirring frequently until slightly browned. Remove from pan and set aside.
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Add chopped onion, garlic, carrot, and celery to the skillet with 1 tablespoon olive oil. Sauté until vegetables are softened, about 5-7 minutes. Add the cooked crumbles tempeh back into the vegetable mix.
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Stir in dried oregano, dried basil, red pepper flakes, salt, and pepper, then stir in canned tomatoes and tomato paste, combining all ingredients well.
-
Reduce heat to low and simmer the sauce gently for 20-25 minutes until thickened. Taste and adjust seasoning as needed. Serve the Bolognese sauce over your preferred pasta, topped with fresh basil leaves if desired.
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