Tempayy Bolognese – Chef Arup Kakati

Method

• Heat a Large Pan, over medium-high heat. Once heated, add the oil and wait until it’s shimmering.
• Add mushrooms and sauté until they have released their moisture, reduced in size and are slightly browned.
• Now, reduce heat to medium and add onions, carrots, and garlic. Sauté for a few minutes until cooked down
• Add the tomato paste and cook for 30 seconds
• Add minced Tempayy and Italian seasoning and cook until the herbs are fragrant about 30-60 seconds.
• Turn up the heat to medium-high and pour in the vegetable stock. Cook for 2-3 minutes until it’s almost completely reduced. Turn the heat back to medium.
• Add the tomatoes, walnuts, combine and bring to a simmer then reduce to a low simmer.
• Cook until sauce thickens and flavour deepens for about 10-15 minutes
• Add salt, pepper fresh leaves and mix well.
• Remove from heat and let the sauce sit a few minutes to thicken.
• Serve it with garlic tossed spaghetti and garnish with grated vegan parmesan cheese.