Pasta of choice (use gluten-free if preferred)
For the Bolognese sauce:
250g field mushrooms or any other is fine
1 stick celery finely chopped
1 medium carrot finely chopped
1 onion finely chopped
4 cloves garlic
20g tomato puree
200ml red wine
1 canned chopped tomatoes or 400g
Few sprigs rosemary and thyme finely chopped
This delicious vegan tempeh Bolognese is simply loaded with flavour!
Using tempeh to replace the meat, this plant-based tempeh Bolognese is a great weeknight dinner.
Recipe by Club Cultured.
Prep time: 10 minutes
Cooking time: 30 minutes
Did you like this dish? Check out this lentil bolognese recipe too.