Tempeh Bolognese

Ingredients

·      200g Ferm Chickpea Tempeh (defrosted and steamed for 10 mins)

·      4-5 medium mushrooms (finely chopped)

·      1 stick celery (finely chopped)

·      1 medium carrot (finely chopped)

·      ¾ cup onion 1 box (finely chopped)

·      3 garlic cloves (crushed or finely chopped)

·      2 tablespoons of mixed fresh herbs – rosemary, thyme and oregano (finely chopped)

·      1 teaspoon ground fennel seeds

·      2 tablespoons tomato paste

·      2 tablespoons – coconut aminos

·      1 teaspoon – balsamic vinegar

·      1 teaspoon maple syrup

·      1 tsp salt

·      Pepper

·      6 large plum tomatoes (blanched, peeled and deseeded)

·      Avocado or vegetable oil

·      1-2 cups of water

Optional

·      Parmesan

·      Chilli flakes

Method

Minced tempeh

1.     Once the steamed tempeh has cooled down crumbled it into small pieces

2.     Heat 3-4 tablespoons of oil in a pan

3.     Once the oil is hot add the crumbled tempeh to the pan and fry in the oil

4.     Continue to fry the tempeh on medium to low heat for 10-12 minutes until golden brown. Stir the tempeh frequently to avoid burning or sticking to the pan

5.     Once cooked remove from the pan and set aside

Bolognese sauce

1.     Heat 2 tablespoons of oil in a pan, once hot add the onions. Fry for 4-5 minutes until the onions start to brown and soften

2.     Add the garlic and fry for another minute

3.     Add the mushrooms and continue to fry until they stop releasing water and are fully cooked and softened

4.     Add the carrot and celery, mix well with the mushrooms and cover. Cook for another 3-4 minutes, stirring occasionally

5.     Add the tomato paste, fresh herbs and ground fennel, salt, pepper. Chilli flakes (optional). Mix well with the vegetables

6.     Add the coconut aminos, and balsamic vinegar and cook for another couple of minutes until everything is fully combined

7.     Add the fresh tomatoes, maple syrup and upto 1 cup of water. Bring the mixture to a boil and then lower the heat, cover and simmer for 20-30 minutes. Stir occasionally and continue to add water if the sauce is getting too dry or sticking

8.     Once the sauce is thoroughly cooked add the tempeh crumbles, stir through and cook for a further 3-4 minutes

9.     Serve with pasta and sprinkle parmesan on top (optional)