Vegetarian

Tempeh Spaghetti Bolognese takes several minutes to prepare.

Tempeh Spaghetti Bolognese takes several minutes to cook.

Tempeh Spaghetti Bolognese makes 6 servings.

The ingredients for Tempeh Spaghetti Bolognese are:

1 large brown onion, diced
4 cloves garlic, diced
8 ounces tempeh, crumbled or grated
1/2 cup red wine vinegar
1 cup water
28 ounces canned chopped tomatoes
2 tablespoons tomato paste
1 cup vegetable stock OR vegan beef-style stock
2 teaspoon dried Italian herb mix (basil, oregano, thyme, rosemary, sage)
fresh herbs, like basil, parsley, oregano ? to add at the end
Spaghetti or pasta of your choice, to serve

Here is how you make Tempeh Spaghetti Bolognese:

Saute onion in water. Add the garlic and cook, stirring for 2 minutes until the garlic is fragrant.Add the grated tempeh and fry for 2 minutes more, stirring continuously. Add wine, canned chopped tomatoes, tomato paste, vegetable stock, and dried herbs. Turn the heat to high and let the sauce cook, stirring occasionally. When it starts to bubble you can turn it down to low or medium. Then simmer uncovered for about 30 minutes, stirring occasionally.By now the sauce should be very thick. Add the fresh herbs ? about 1 or 2 tablespoons. We used fresh rosemary in the sauce, and fresh basil as a garnish. Serve with spaghetti and take pretty pictures. Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user KRYAN82.

The nutritional information for Tempeh Spaghetti Bolognese is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 95.5

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 128.6 mg
• Total Carbs: 9.5 g
• Dietary Fiber: 1.1 g
• Protein: 7.5 g