Vegan Bolognese


4 TSP olive oil
1 large onion
2 cloves garlic, crushed
250g tempeh, shredded
500g tomatoes, diced
100g tomato concentrate
2 carrots, grated
100ml red wine
1 TBS fresh oregano
200g mushrooms
200g vegan cheese
tabasco sauce to taste
salt and pepper to taste


Heat a large skillet, add oil and onion and sauté for a few minutes until the onion is soft and translucent. Add the shredded tempeh and crushed garlic and sauté for another 5 minutes until the tempeh is golden brown. Add the other ingredients and simmer for 10 minutes. Serve the sauce with your favorite paste and optionally garnish with grated vegan cheese.