This month, I wanted to share this great recipe I found in Women’s Health Magazine. It’s actually their cover girl, Olivia Wilde’s, recipe for a Bolognese sauce. I made it last week and it turned out great. This is one of Olivia’s favorite vegan recipes. “Eat this with any kind of pasta you love or with fresh arugula leaves,” Olivia says. “You won’t miss the meat!”
(Makes 4 servings)
*Cari’s Tip: I used a little less oil to save on calories and I used fresh herbs instead of dried.
1/4 cup olive oil
1/2 medium onion, chopped
3 cloves garlic, chopped
1/2 cup mushrooms, chopped
1/2 package tempeh, crumbled (I got mine at Whole Foods near the eggs/dairy)
1/4 cup red wine
1 tsp. Earth Balance butter spread
1/2 zucchini, diced
1 eggplant, peeled and diced
1 carrot, chopped
1 tbsp. chopped fresh basil
1 tbsp. chopped Italian parsley
12 oz. tomato sauce
1 tsp. dried oregano
1 tsp. dried rosemary
1/4 tsp. red pepper flakes
-In a large skillet, heat olive oil on medium heat. Saute the onion and garlic for 5 minutes.
-Add mushrooms and tempeh to the skillet.
-Add red wine and butter spread, then add salt and pepper to taste, stir.
-Add zucchini, eggplant, carrot, basil, and parsley; stir well to combine. Cook 10 to 12 minutes until veggies soften.
-Add tomato sauce and stir. Sprinkle in seasonings. Cook another 5 minutes.
-If sauce is too thick, add more wine or water; cover and let simmer 15 minutes, stirring occasionally.
-Remove from heat and serve over pasta. Garnish with basil and parsley, if desired.