Pasta Bolognese

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

By: www.DrFuhrman.com

by 15 members

G - BOMBS

Category: Main Dishes - Vegan

This chunky Bolognese sauce tastes great with bean pasta and can also be served over farro, quinoa, or spiralized vegetables.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (5)

Serves 6

Ingredients

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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.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 6

Per Serving:

Calories 438
Protein 31 g
Carbohydrates 70 g
Sugars 10 g
Total Fat 6 g
Saturated Fat 0.9 g
Cholesterol 0 mg
Sodium 288 mg
Fiber 17.5 g
Beta-Carotene 1923 ug
Vitamin C 17 mg
Calcium 342 mg
Iron 10.8 mg
Folate 77 ug
Magnesium 70 mg
Potassium 825 mg
Zinc 4.5 mg
Selenium 4.9 ug

My Rating:
(click on a star to select your rating)

SusanOHaraMoore

10/16/2020 06:55 PM

Rated this recipe:

I didn't add the full two cups of broth as it seemed not too thick. Maybe more tomato paste as well??? Flavor is tasty!

BJL

06/12/2020 05:14 PM

Rated this recipe:

This is a truly delicious dish. Break the tempeh into small pieces for the best texture. You will love it!

bbcaromano

09/23/2018 02:43 PM

Rated this recipe:

Fantastic!

vbpets

08/13/2018 08:27 PM

Rated this recipe:

Well I don't eat tempeh so my version subs chopped 1/4 cup or so chopped walnuts, 1 c finely diced mushrooms and 2 c riced cauliflower mixed with 1 TBS low sodium Soy Sauce, 1 Tbs Italian Seasoning, and 2 tsp Paprika and spread this mixture out on a parchment-lined baking sheet - baked in a 350 oven for about 30 minutes.

Then blend it in with the following and simmer for about 30 minutes. DELICious. From Brand New Vegan blogger.

1 med Onion (finely diced) ,1 rib Celery (finely diced), 1 large Carrot (shredded, 4 cloves Garlic (minced) ,1 cup White Wine or a substitution, 1 can San Marzano Tomatoes (28 oz) ,1 can Tomato Paste (6 oz), 1 cup Almond Milk (unsweetened), 1/4 cup Fresh Basil (freshly chopped) or some dried, 1 Tbs Oregano, 1 tsp Rubbed Sage, 1/4 tsp Pepper, 1/4 tsp Red Pepper Flakes, 1/4 tsp Nutmeg

This comment was last edited on 08/13/2018 08:34 PM

Jo Hutchinson

07/27/2018 05:19 PM

Rated this recipe:

Love this recipe! So tasty and satisfying and super easy to make. Will definitely be making again.

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Pasta Bolognese

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