Zucchini, Tempeh and Mushroom Bolognese
Serves: 6
  • 8 oz tempeh
  • 2 tablespoons tamari
  • 2 tablespoons balsamic vinegar
  • ⅓ cup cashews
  • ⅓ cup sun dried tomatoes (dry, not oil-packed)
  • 10 oz cherry tomatoes - halved
  • 2 zucchini - cut in half lengthwise
  • 1 red bell pepper - cored and quartered
  • 1 lb crimini mushrooms - quartered
  • sea salt
  • freshly ground black pepper
  • avocado oil or other roasting oil of choice
  • 1 yellow onion - chopped
  • 3 cloves of garlic - minced
  • 1 tablespoon tomato paste
  • splash of red wine (optional)
  • ¼ cup nutritional yeast
  • 12 oz pasta or more - for serving
  • 1 bunch of basil - chopped, plus more for garnish
  1. In a bowl, crumble the tempeh and drizzle with the tamari and balsamic, toss to coat. Soak the cashews and sun dried tomatoes in hot water.
  2. Preheat oven to 400° F (200° C). Prepare 2 parchment paper-covered baking trays. Arrange the tomatoes, zucchini, bell pepper, and mushrooms on the trays. Sprinkle everything with salt and pepper, drizzle with oil, and mix to coat. Place the trays in the oven and roast for 35-45 minutes, until all the vegetables are soft and all the liquid that's been released by the mushrooms cooks off.
  3. Meanwhile, heat oil to a large pan set over medium heat (if you don't have a large pan, consider using a soup pot here). Add the onion and sauté for 7 minutes, until translucent. Add the marinated tempeh, stir once, and then let sit without stirring for a good 3-4 minutes, so that it thoroughly browns. Stir and sauté for another 3-4 minutes, until completely browned. Stir in the garlic at the end. Add the tomato paste and a splash of wine, if using, and stir to coat.
  4. Once the vegetables are done roasting, in an upright blender, combine 1 roasted zucchini half, all of the bell pepper, all the tomatoes, about ⅓ of the amount of the mushrooms, the drained cashews and sun dried tomatoes, nutritional yeast, and about 3 cups of water or broth. Blend until smooth, taste for salt and adjust if needed. Cube the remaining roasted zucchini. Add the sauce to the pan with the tempeh, along with the cubed zucchini and remaining mushrooms and bring up to a simmer. Let the sauce reduce for 10-15 minutes. Meanwhile, cook the pasta. Once the sauce is done cooking, stir in the basil.
  5. Serve the bolognese over pasta, garnished with more basil.
This bolognese keeps really well, so we suggest cooking as much pasta as you're planning on eating that day and serving it with the sauce bit by bit. That way, you can enjoy properly cooked, al dente pasta every time.
Recipe by Golubka Kitchen at https://golubkakitchen.com/zucchini-tempeh-and-mushroom-bolognese/