Originally posted on Hey Nutrition Lady.
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
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.