Vegetarian Bolognese

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This vegetarian bolognese is a hearty and filling dish when served over cheesy polenta. Perfect for chilly, rainy days.

Ingredients

Bolognese:
¼ cup olive oil
½ cup chopped yellow onion (~1/2 onion)
2 stalks celery, chopped
½ cup chopped carrots (~4 whole)
2½ cups chopped mushrooms (~10 oz.)
8 ounce package tempeh
1 (14.5 ounce) can chopped tomatoes
1 (5 ounce) can tomato paste
1 cup vegetable broth
¾ cup red wine
2 cloves garlic, minced
1 teaspoon thyme
1 teaspoon oregano
3-4 chopped fresh basil leaves

Cheesy Polenta:
1 cup course cornmeal
½ cup milk
2 cups water
⅓ cup shredded cheese (Parmesan is good!)

Instructions

View the full recipe at Dietitian Debbie Dishes →