Name: 1-Pan Tempeh Bolognese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 Tbsp olive oil ((or sub twice as much water)); 3/4 cup finely diced onion or shallot; 1 cup shiitake (or cremini) mushrooms, minced; 8 ounces tempeh ((finely chopped or grated on a box grater)); 3 cloves garlic, minced; 2 Tbsp coconut aminos ((or 1 Tbsp tamari or balsamic vinegar)); 1/2 tsp fennel seed; 1/2 tsp red pepper flake ((adjust to preferred spice level)); 1/4 cup dry red wine ((optional // we used Elephants Red Cuvée Rouge, but any dry red will do — preferably something you’ll enjoy with the meal!)); 1 28-ounce can crushed tomatoes; 3 Tbsp tomato paste; 1 Tbsp fresh oregano; 1-2 Tbsp vegan parmesan cheese ((plus more to taste)); 1-2 Tbsp sweetener of choice ( (such as maple syrup or coconut sugar)); Water as needed to thin; Spaghetti squash; Cooked pasta; Fresh basil