Name: Pasta Bolognese
Yield: 6
Ingredients: 1 (8 ounce) package tempeh, broken into chunks; 1 medium onion, chopped; 2 medium carrots, finely chopped; 8 ounces mushrooms, chopped; 3 cloves garlic, chopped; 2 tablespoons tomato paste; 2 cups no-salt-added or low sodium vegetable broth; 28 ounces crushed tomatoes; 2 teaspoons coconut aminos; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes or to taste; 1 pound bean pasta, cooked according to package instructions

Serves

Ingredients

1 (8 ounce) package tempeh, broken into chunks

1 medium onion, chopped

2 medium carrots, finely chopped

8 ounces mushrooms, chopped

3 cloves garlic, chopped

2 tablespoons tomato paste

2 cups no-salt-added or low sodium vegetable broth

28 ounces crushed tomatoes

2 teaspoons coconut aminos

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes or to taste

1 pound bean pasta, cooked according to package instructions

Instructions

Place the tempeh in a food processor and pulse until it is crumbled.

Heat 2-3 tablespoons of water or vegetable broth in a large saute pan. Add the onions, carrots, mushrooms, garlic and crumbled tempeh and saute for 5 minutes, or until vegetables are tender, adding more liquid if needed. Add the tomato paste and cook, stirring for one minute, then add the vegetable broth, crushed tomatoes, coconut aminos, basil, oregano and red pepper flakes. Bring to a simmer, cover and cook for 20 minutes.

Serve over your choice of bean pasta.

Nutrition Facts

Calories 441, Protein 31 g, Carbohydrates 71 g, Sugars 9 g, Total Fat 6 g, Saturated Fat 0.9 g, Cholesterol 0 mg, Sodium 219 mg, Fiber 17.6 g, Beta-Carotene 1923 ug, Vitamin C 17 mg, Calcium 343 mg, Iron 10.9 mg, Folate 78 ug, Magnesium 71 mg, Potassium 844 mg, Zinc 4.5 mg, Selenium 5.3 ug

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Pasta Bolognese