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Tempeh Bolognese Sauce with Gnocchi

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Makes 4
Calories 397 kcal
Author Vanessa @VeganFamilyRecipes.com

Ingredients

  • 1 small Yellow Onion diced
  • 4 ounces Tempeh crumbled
  • 1 tablespoon Olive Oil
  • ¼ teaspoon Salt
  • 1 small Green Bell Pepper finely diced
  • 2 Carrots finely diced
  • 2 cups Tomato Puree
  • 3 tablespoons Tomato Paste
  • 1 teaspoon dried Oregano
  • 1 teaspoon dried Thyme
  • 1 tablespoon Red Wine Vinegar
  • fresh Basil optional
  • Salt and Pepper
  • Gnocchi or Pasta of choice 4 servings

Instructions

  1. Heat olive oil and ¼ teaspoon of Salt in a fry pan over med-high heat. Once hot, add diced onions, and crumbled tempeh. Saute for 3-5 minutes adding a bit more oil or water if tempeh starts to stick.
  2. Once onions have become glossy and tempeh is slightly browned add bell pepper and carrots. Saute for an additional 3 minutes. Prepare pasta of choice according to package directions.
  3. Stir in tomato puree, tomato paste, dried herbs and red wine vinegar. Add salt and pepper to taste. Lower heat and simmer for 5 minutes.
  4. Serve hot over pasta and garnish with fresh basil.

Recipe Notes

1) Tempeh absorbs a lot of oil very quickly. Therefore feel free to add a bit more while sauteing. Alternatively you can use a bit of water. 2) I like a thick and chunky sauce. You can omit the tomato paste for a thinner sauce. 3) This sauce uses dried herbs, mainly just for convenience reasons, however if available I encourage you to always use fresh herbs.