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 Oliviaâ€™s favorite vegan recipes. â€œEat this with any kind of pasta you love or with fresh arugula leaves,â€ Olivia says. â€œYou wonâ€™t miss the meat!â€
(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.