Vegan Bolognese

Bomb-Diggity "Bolognese" from Women's Health

Here's one of Olivia's favorite vegan recipes. "Eat this with any kind of pasta you love or with fresh arugula leaves," she says. You won't miss the meat! (I never do!!)

Ingredients

• 1/4 cup olive oil
• 1/2 medium onion, chopped--I used a whole onion
• 3 cloves garlic, chopped
• 1/2 cup mushrooms, chopped
• 1/2 package tempeh, crumbled--I used a whole package
• 1/4 cup red wine--skipped, I'm cheap
• 1 tsp Earth Balance butter spread--I just used oil
• 1/2 zucchini, diced--whole zucchini--they're small!
• 1 eggplant, peeled and diced--I never peel eggplant, the nutrients are in the skin!
• 1 carrot, chopped--I used 1 1/2 or 2 carrots
• 1 Tbsp chopped fresh basil--skipped, don't have basil
• 1 Tbsp chopped Italian parsley--skipped, don't like parsley, I used some dry tarragon
• 12 oz tomato sauce--I used 25 oz because the sauce was on sale and I didn't want to just save some
• 1 tsp dried oregano
• 1 tsp dried chopped rosemary
• 1/4 tsp red pepper flakes

Instructions

1. In a large skillet, heat olive oil on medium high. Saute the onion and garlic for 5 minutes.
2. Add mushrooms and tempeh to the skillet.
3. Add red wine and butter spread, then add salt and pepper to taste; stir.
4. Add zucchini, eggplant, carrot, basil and parsley; stir well to combine. Cook 10 to 12 minutes until veggies soften.
5. Add tomato sauce and stir. Sprinkle in seasonings. Cook another 5 minutes.
6. If sauce is too thick, add more wine or water; cover and let simmer for 15 minutes, stirring occasionally.
7. Remove from heat and serve over pasta. Garnish with basil and parsley, if desired.