Tempeh and cashew Bolognese sauce

[Guest guest]

Jonathan's Tempeh and Cashew Bolognese sauce

 

The basis of a good bolognese sauce is depth of flavor from many

reductions.

 

1 celery, chopped small

1 small onion, chopped small

1/2 carrot, chopped small

1T olive tepanade,

crushed chile, dash

 

Saute over medium in 3-4T good quality olive oil until the vegetables

are soft and starting to brown, some dark spots just appearing are

okay.

 

Add in

8 oz tempeh, crumbled (dash of sesame oil, probably unnecessary)

1/4-1/2 cup coarsely chopped roasted unsalted cashews

2 garlic crushed cloves

 

Continuing sauteing for about five minutes on medium. You don't want

to " brown " the tempeh mixture.

 

Add in

1/2 c -2/3c white wine, like pinot grigio

 

Continue cooking until it's almost gone, a minute or two.

 

Add in

Stock: 250 ml water + 1/4 good quality vegetarian bouillon cube

1/4 c tomato puree, or 2T tomato paste, or a couple canned tomatoes

crushed between your fingers

(use your judgment about how much to add: you don't want it to be

subtle tomato taste, not really noticeable.)

Couple dashes Worcestershire sauce

1/4 t canned chipotle or its sauce

sprinkle of paprika across top

 

Continue simmering down on low...

 

After awhile...

Add Tablespoons of milk occasionally as it cooks down in the final

phase. Just enough to mellow the flavor and add a creamy color to

the sauce.

 

When finished the sauce will have almost all the liquid cooked off,

with just a tad of liquid left over.

 

Use on pasta, with parmesan, or in lasagna bolognese.

 

Any questions, just ask, jonathan kandell, tucson arizona,

jkandell

[Guest guest]

Thanks very much for the recipe! I am just

putting it into the Files section on our

homepage, with the slight alteration (for those

who might otherwise be confused) of changing

'Worcestershire sauce' to 'vegetarian

Worcestershire sauce' - since some newer

vegetarians might not know 1. that Worcestershire

sauce has anchovies (fish) in it, or 2. that

there are some excellent vegetarian/vegan

substitutes available. I use a couple of

different veg ones, whichever I lay my hands on;

the current one in my refrigerator is Annie's

Naturals (I think I have that right). Very good.

 

Best love, Pat

 

----

Dr Patricia M. Sant

http://beanvegan.blogspot.com

Vegan World Cuisine: http://www.care2.com/c2cvegworld

Vegetarian Spice:

Vegetarian Slimming: vegetarianslimming

Vegetarians In Canada: vegetariansincanada

'To cultivate kindness is a valuable part of the business of life.'

Samuel Johnson (1709-1784)

 

 

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