Tempeh Bolognese
This hearty and flavorful tempeh bolognese sauce is a great alternative to traditional meat-based Bolognese sauce. Low in carbs, vegan and gluten-free.
Servings: 4 servings
Calories: 239kcal
Ingredients
- 8 oz tempeh
- 8 oz mushrooms, sliced
- 1 medium onion, peeled and chopped
- 2 sticks celery, chopped
- 3 cloves garlic, minced
- 14 oz canned tomatoes
- 1 tablespoon oregano, dried
- 1 tablespoon basil, dried
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Start by crumbling the tempeh into small pieces. You can use your hands or a fork to break it up into a texture resembling ground meat.
- Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 5-7 minutes.
- Add the mushrooms, celery and garlic and continue to cook for a further 5 minutes, stirring occasionally.
- Add the crumbled tempeh to the skillet with the sautéed vegetables. Cook for another 5-7 minutes, stirring occasionally, until the tempeh starts to brown.
- Stir in the canned tomatoes, dried oregano, dried basil, salt and pepper. Reduce the heat to low, cover, and simmer for about 15-20 minutes, stirring occasionally. This will allow the flavors to meld together.
- Once the sauce has thickened and the flavors have melded, taste it and adjust the seasonings if needed. If you prefer a smoother texture, you can use an immersion blender to partially blend the sauce. Serve the tempeh bolognese over the prepared low-carb pasta.
Notes
Makes 4 servings
Nutrition
Serving: 1serving | Calories: 239kcal | Carbohydrates: 16g | Protein: 15g | Fat: 14g | Fiber: 4g | Net Carbohydrates: 12g