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Tempeh Bolognese

by Chef Birgitte Antonsen

Works great as a spaghetti sauce or when poured over hash browns or other mashed root vegetables. If desired, add seasonal vegetables such as green beans, carrots, celery, zucchini, green peas, broccoli, kale, or chard. This recipe freezes well.

1 8-oz. pkg. organic tempeh
1 Tbsp. organic extra-virgin coconut oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1/2-1 jalapeño, seeded and minced
1 tsp. oregano
2 tsp. basil
2 tsp. thyme
8 oz. shiitake or crimini mushrooms, chopped
1/2 cup red wine
1/4 cup marsala wine
1 15-oz. can organic chopped tomatoes
1 Tbsp. organic sugar (try Rapadura brand)
Salt and pepper, to taste

• Crumble the tempeh in a food processor by pulsing 5 or 6 times.
• In a medium pan over medium heat, combine the oil and tempeh and sauté for 2 to 3 minutes.
• Add the onion, garlic, jalapeño, spices, and mushrooms and sauté for 5 minutes.
• Add the wines and let simmer for 5 minutes, or until the wine has evaporated.
• Add the chopped tomatoes and sugar, cover, and let simmer for 15 to 20 minutes.
• Season with the salt and pepper. Serve hot.

Makes 4 servings