Bolognese Sauce

Recipe Ingredients

8 oz	227g	Whole-grain tempeh
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (medium)
2		Garlic cloves - minced
1 tablespoon	15ml	Soy sauce or tamari
1		Crushed tomatoes in puree - (28 oz)
1 cup	237ml	Tomato puree
2 tablespoons	30ml	Chopped fresh basil
		= (or 2 teaspoon dried basil)
2 tablespoons	30ml	Chopped fresh parsley
2 teaspoons	10ml	Dried oregano
1 teaspoon	5ml	Bay leaf (small)

Recipe Instructions

Using your hands, crumble tempeh into fine pieces. Set aside.

In large saucepan, heat oil over medium heat. Add onion and cook, stirring often, until golden, about 5 minutes. Add garlic and cook, stirring often, 15 seconds. Stir in tempeh, 1 cup water and tamari. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Remove cover and simmer until liquid is reduced and tempeh begins to sizzles.

Add remaining ingredients to tempeh mixture and mix well. Cover and simmer sauce 10 minutes. Season to taste with salt and pepper.

This recipe yields 6 servings.

Per Serving: 181 Cal; 10g Prot; 7g Total Fat (1 Sat. Fat); 24g Carb.; 0mg Chol; 358mg Sod.; 6g Fiber.

Source:
Vegetarian Times, April 2002

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