RECIPE: Tempeh Bolognese

Originally posted on Hey Nutrition Lady.

INGREDIENTS

• 1 tablespoon extra virgin olive oil

• 1 large onion diced

• 4 cloves garlic crushed

• 8 oz package tempeh crumbled

• 1 teaspoon oregano

• 1 teaspoon thyme

• ½ teaspoon chili powder

• 28 oz can diced tomatoes

• ¼ cup water more as needed

• ¼ cup nutritional yeast flakes

INSTRUCTIONS

• Heat the oil in a large skillet over medium-high heat.

• Add the onion, and sauté until it just begins to brown, stirring frequently.

• Add the garlic, and cook for 2-3 minutes, more, until it has just softened.

• Now add the tempeh crumbles, and sauté with the onions and garlic until the tempeh begins to brown - about five minutes.

• Add the oregano, thyme, and chili and cook with the spices for about a minute.

• Add the diced tomatoes, water, and nutritional yeast and stir well to combine. If the mixture is to thick, add a bit more water as needed (remember it'll thicken as it cooks).

• Reduce the heat to medium-low, and let the bolognese simmer for about 20 minutes, stirring occasionally.

• Serve over hot whole wheat spaghetti, with extra nutritional yeast sprinkled over the top.