Vegan Tempeh Bolognese Sauce

Ingredients

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• Carrot Carrot 2 2
• Celery Celery 2 2
• Small Onions Small Onions 2 2
• Garlic Garlic 3 cloves 3 cloves
• Tomato Puree Tomato Puree 2 tbsp 2 tbsp
• Tempeh Tempeh 350g 2 & 1/5 cups
• Walnuts Walnuts 100g 4/5 cup
• Diced Tomatoes Chopped Tomatoes 300g 1 & 1/2 cups
• Agave Nectar Agave Nectar 1 tbsp 1 tbsp
• Vegetable Stock Vegetable Stock 500ml 2 cups
• Fresh Oregano Fresh Oregano 13g 1/3 cup
• Fresh Basil Fresh Basil 8g 1/3 cup
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Table Salt Table Salt pinch pinch
• Ground Black Pepper Ground Black Pepper pinch pinch

Instructions

1. 1.Chop all vegetables and garlic.
2. 2.Add tempeh and walnuts to a food processor and blend for a few seconds until crumbly.
3. 3.Heat olive oil in a large pot, add carrots, celery, onions and garlic and fry for a few minutes while stiring through with a wooden spoon to make sure nothing gets burned.
4. 4.Once the onions are translucent, add tomato paste and agave syrup and mix everything well.
5. 5.Allow to stand for 1-2 minutes then pour in vegetable stock, crushed tomatoes and herbs.
6. 6.Simmer for 30min to 2hrs.
7. 7.Serve over pasta.

Nutritional Information

• Calories:
  372
• Fat:
  26g
• Sodium:
  95mg
• Carbs:
  21g
• Sugar:
  6g
• Protein:
  18g