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This scrumptuous sauce is a vegan take on the classic bolognese recipe. I dare you to try it and not fall in love with its hearty, smokey flavor! The ...
This is a very flexible recipe. I chose roasted eggplant and smoked tempeh to create a hearty, smokey center for the sauce. You could use fresh eggplant that ...
Chop up your ingredients so they're all ready to go in. Plan on an hour to prepare your eggplant, whether you roast it or not. I prefer the ...
Saute onions, garlic, carrot, and celery in oil in a heavy saucepan over medium heat, until softened - 5 to 7 minutes.
Add smoked tempeh and cook over medium high heat, stirring for about 6 minutes. If you've chosen not to roast your eggplant, add it along with the tempeh.
Stir in wine and allow to simmer until the liquid evaporates.
Stir in eggplant (if you haven't yet), tomatoes, tomato paste, water, fresh thyme and a shaving of nutmeg, and gently simmer, covered, until sauce is thickened, 1 to ...
Cook up your pasta to just before al dente. Stir it into the sauce and simmer to finish cooking. This is one of those dishes that's even better ...
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