Vegan spaghetti bolognese is a favorite Italian dish that is free from any and all animal products. This tomato sauce is made a little differently and if you are from the old country, please keep an open mind. Tomatoes, onions and red bell pepper are roasted and then blended before they are tossed with the toasted tempeh and whole wheat spaghetti. Fresh basil and parsley add an herbaceous quality to the sauce and brightens the dish. Even though this vegan spaghetti bolognese is far from the traditional recipe, it is still delicious.
Vegan Spaghetti Bolognese
1 (1 lb.) box whole wheat vegan spaghetti
1 cup cherry tomatoes
2 red bell peppers, cut into large chunks
1 yellow onion, cut into large chunks
1 head garlic
2 tbs tomato paste
1 package tempeh, crumbled
1/4 cup Italian flat leaf parsley, finely chopped
1/4 cup fresh basil, chiffinoade
kosher salt and freshly ground black pepper, to taste
Step 1: Preheat the oven to 375 degrees Fahrenheit.
Step 2: Toss the tomatoes, bell pepper, and onion with olive oil and salt and pepper. Wrap the head of garlic in foil and season with olive oil, salt and pepper. Place all vegetables onto a baking sheet and roast for 30 to 40 minutes until they are soft and begin to turn golden brown. Remove from oven and let cool. Remove the skins of the bell pepper and tomato.
Step 3: Place a large pot of water on the stove to boil. When boiling, season generously with salt. Cook pasta according to package directions. Before draining, reserve a cup of pasta water.
Step 4: Heat olive oil over medium high heat and add crumbled tempeh and tomato paste. Cook for 7 to 9 minutes.
Step 5: In a food processor, combine bell pepper, tomato, onion and 2 cloves of roasted garlic. Pulse until a smooth puree forms. Thin out the sauce with some pasta water until you reach the desired consistency. Add the sauce to the tempeh and stir in the fresh herbs. Season with salt and pepper. Toss the sauce with the pasta and serve
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