Hearty Vegan Bolognese

Serves 2

INGREDIENTS

1 tbsp olive oil

½ onion, finely diced

1 carrot, finely diced

5 cremini mushrooms, finely diced

8 oz eggplant, finely sliced

8 oz tempeh or firm tofu, crumbled

3 cloves garlic, minced

1 cup sun-dried tomatoes, minced

¼ cup red wine vinegar

1 cup low-sodium vegetable broth

1 tsp dried oregano

1 tsp dried thyme

12 oz tomato sauce 

METHOD

Spread out the sliced eggplant on a tray, sprinkle with salt, and let it sit for 10 minutes. Brush off the salt.

In a large sauté pan or skillet, add 1 tablespoon. of olive oil and heat over medium heat. Add the onion, carrot, mushrooms, and eggplant and sauté for a few minutes.

Add the tempeh, garlic, sun-dried tomatoes, red wine vinegar, vegetable broth, tomato sauce, and dried herbs. Stir the mixture well to combine, cover and let it simmer for 10-12 minutes until the eggplant is soft. 

Serve with your favourite pasta, top with some freshly grated Parmesan cheese to taste, and a side of fresh salad leaves drizzled in olive oil and balsamic vinegar.

Bon appétit! Served on my “Piano” dinner plate.