quick meals: tempeh bolognese pasta
Tempeh is a fermented soy product that is a great source of vegan protein, with a nutty flavor and chewy texture. It can sometimes be intimidating to cook because it needs a bit of work to make it taste awesome; tempeh has a natural, slightly bitter flavor and most people like a marinade or a good sauce to keep their palettes happy. But this pasta is perhaps the best way to add tempeh into your meatless meal rotation. Tempeh Bolognese Pasta is a great weeknight dinner for the whole family, featuring fresh vegetables, good vegan protein, and the ease of a pasta meal.
Tempeh Bolognese Pasta
¼ cup olive oil
1 cup diced onion
1 cup diced bell pepper
1 cup diced carrot
1 cup sliced mushrooms
2-4 cloves garlic, minced
1 (8 ounce) block tempeh, crumbled
1 (24-25 ounce) jar marinara sauce of choice
1 Tablespoon Italian herb mixture (thyme, basil, oregano, etc.)
Sea salt and black pepper to taste
½ cup water (more to taste)
1 (16-ounce) package pasta
- In a large skillet heat 2 Tablespoons olive oil over medium heat. Add onions and cook until just browned, about 5-8 minutes. Add remaining olive oil and green pepper, carrot, garlic, and tempeh. Cook for 10-15 minutes, stirring constantly, until vegetables are soft and tempeh is browned.
- Lower heat and add marinara sauce and herbs. Stir to combine, adding water to thin slightly. Taste sauce, and season with salt and pepper if needed.
- Simmer sauce for 10 minutes on low heat, stirring often.
- Meanwhile, cook pasta according to package directions. Drain and rinse with cool water.
- Divide pasta between four bowls, and smother with sauce. Enjoy!
Yield: Four generous servings