I know, I know. No beef, no pancetta, but all the depth of flavor and deliciousness of the classic dish. This Tempeh Bolgnese will be your new go-to Meatless Monday dish!
Author: Maddie Augustin
Ingredients
1lblinguine
1/2cupcarrotsdiced
1/2cuponionsdiced
1/2celerydiced
1can crushed tomatoes
16oztempeh
1/3cupchardonnay
2tbspwhole milkor unsweetened and unflavored milk alternative
2tbspolive oilplus olive oil for pan.
Instructions
Prepare vegetables by dicing celery, onion, and carrots and preheat a large saucepan to medium heat
Add, celery, onions, and carrots to the preheated pan, and cook until onions are translucent and carrots and celery are slightly tender, about 5-6 minutes.
Crumble tempeh into small pieces and add to the pan and stir to disperse evenly with the vegetable mixture. Stirring frequently, allow tempeh to become golden and slightly crisp, about 5-6 minutes.
Add wine and allow to reduce by half before stirring in tomatoes and milk. Reduce heat to low and simmer the sauce, covered.
Bring a large stockpot of water to boil. Cook linguine by adding to a pot of boiling water and allow to boil for ten to eleven minutes, or until noodles reach al dente texture (note: follow instructions on the packaging for best result).
Once linguine has reached al dente strain and drizzle with olive oil and a generous pinch of salt.
Plate linguine and top with tempeh bolognese sauce and enjoy!
Optional: Top your spaghetti with freshly grated parmesan