I was in the mood for tempeh, but didn’t want to spent a long time cooking. I found this tempeh bolognese recipe and was intrigued. I’d never tried making a vegetarian bolognese recipe, but I liked the idea of a filling sauce that didn’t require anything extra to be a full meal. I made it with dried shitake mushrooms and fresh wild stump puffballs I picked from my backyard.
I served the sauce over spaghetti squash and was surprised by how much I enjoyed the dish. The tempeh flavor was definitely present, but I didn’t mind it. The texture was very good and the dish was flavorful and filling, while only requiring 1 pot and 30 minutes to make.
I ended up needing to add extra tomatoes to make the dish saucy enough. It calls for 28 ounces of canned tomatoes, but I used a combination of fresh and canned tomatoes, which might have been why I needed extra. Also, I ran out of sauce before I finished the whole spaghetti squash. Next time I’d 1.5x the recipe.
In my book this was a winner. I’m going to keep it in my repertoire for nights when I need to make something filling and satisfying without much time or work.
Nimble Veggies 