Name: 1-Pan Tempeh Bolognese
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil ((or sub 2 tbsp water)); 0.75 cup finely diced onion (or shallot); 1 cup shiitake mushrooms ((or cremini) minced); 8 oz tempeh ((finely chopped or grated on a box grater)); 3 cloves garlic (minced); 2 tbsp coconut aminos ((or 1 tbsp tamari or balsamic vinegar)); 0.5 tsp fennel seed; 0.5 tsp red pepper flake ((adjust to preferred spice level)); 0.25 cup dry red wine ((optional)); 1 can crushed tomatoes; 3 tbsp tomato paste; 1 tbsp fresh oregano; 1.5 tbsp vegan parmesan cheese ((plus more to taste)); 1.5 tbsp sweetener of choice ((such as maple syrup or coconut sugar)); null null water (as needed to thin); null null spaghetti squash; null null cooked pasta; null null fresh basil

Instructions

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1

Heat a large-rimmed skillet, pot, or dutch oven over medium heat. Once hot, add olive oil (1 tbsp) (or water (2 tbsp)) and finely diced onion (0.75 cup) and sauté for 4-5 minutes until translucent and soft, stirring frequently. If using [water], add more as needed as it evaporates quickly.
2

Add shiitake mushrooms (1 cup) and stir. Sauté for 2 minutes more. Then add tempeh (8 oz) and minced garlic (3 cloves) and stir. (If your pan is small, do this in 2 batches so the [tempeh] has room to brown). Then add coconut aminos (2 tbsp), fennel seed (0.5 tsp), and red pepper flake (0.5 tsp). Sauté for 4-5 minutes (or up to 10 minutes), stirring frequently, until everything is golden brown. Turn down heat if browning too quickly.
3

Add dry red wine (0.25 cup) (optional), stir, and cook for 1 minute. Then add can crushed tomatoes (1 28-oz), tomato paste (3 tbsp), fresh oregano (1 tbsp), vegan parmesan cheese (1.5 tbsp), and sweetener (1.5 tbsp). Thin with [water] if needed (we added about 0.25 cup / 60 ml). Stir to combine and simmer for 10 minutes.
4

Taste and adjust flavors as needed, adding more [coconut aminos] or [salt] for saltiness, [red pepper flake] for spice, [oregano] for herbal flavor, [tomato paste] for depth of flavor, or [vegan parmesan] for cheesy flavor.
5

Serve with your favorite [cooked pasta] or pasta alternative, like [spaghetti squash], penne, or zucchini or carrot noodles and garnish with [fresh basil] (optional)!
6

Cooled leftovers will keep covered in the refrigerator up to 5 days, or in the freezer up to 1 month. Reheat in a saucepan or microwave until hot, adding a little [water] as needed to rehydrate.