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Vegan Bolognese with Tahini

by @vegamelon

๐Ÿ˜ Creamy, comforting, and packed full of flavour!
๐Ÿ‘‰ โ€‹vegan bolognese with tahini (serves 3)

-8 oz dry pasta
-1 large onion, diced (200g)
-3 cloves garlic, minced
-1/2 to 1 tsp each, to taste: dried oregano, dried basil, dried thyme, ground sage, red pepper flakes, sea salt, black pepper
-2 large carrots, minced (200g)
-3 large stalks celery, minced (200g)
-1 block tempeh, crumbled* (225g)
-3 large ripe tomatoes, crushed (600g)
-3 tbsp nutritional yeast (20g)
-3 tbsp tahini (48g)
โ€‹๐Ÿ‘‰ steps
In a skillet, heat some oil and saute the onion for 5 minutes. Stir in garlic, spices, carrots, and celery, and tempeh. Once the mixture is fragrant, add in tomatoes and bring to a boil. Cover the skillet and simmer on low heat for 15 minutes, stirring occasionally. Meanwhile, cook the pasta according to package directions; drain and set aside. Once the sauce mixture has thickened, stir in nutritional yeast and tahini, then season with more spices as desired. Serve with cooked pasta and enjoy!
*Instead of tempeh, you may also use 1 block extra firm tofu, or 1 cup dry TVP cooked with 1 cup water, or ~8 oz vegan meatballs.
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