Tempeh Bolognese

Tempeh Bolognese Recipe

By Stephanie Dreyer

Ingredients

1 tablespoon olive oil

1 medium onion peeled and finely chopped

1 large carrot finely chopped

1 cup finely chopped celery

3 cloves garlic minced

1 tablespoon dried oregano

1 tablespoon dried basil

1 8 ounce package tempeh

1 28 ounce can of marinara sauce

1 14 ounce can of diced tomatoes undrained

½ cup of red wine optional

Instructions

1Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, oregano, basil and garlic, and cook 5 to 6 minutes, or until vegetables are browned, stirring often.

2Break the tempeh into small crumbles with your hands, and stir into the vegetables.

3Add in the tomato sauce, tomatoes, and wine (if using).

4Reduce the heat to medium-low, and simmer, partially covered, 10 minutes. Season with salt and pepper.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.