Vegan bolognese with tahini (GF option, one-pot)
This comforting vegan bolognese has some extra poppin' flavor, starring tahini as a secret ingredient. Perfect for a weeknight dinner!
Ingredients
- 8 oz dry pasta of choice | 225g; use GF if needed
- 1 large onion | 250g; diced
- 3 cloves garlic | minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp ground sage
- 1/2 tsp red chili flakes
- 1/2 tsp black pepper
- 1 tsp sea salt
- 2 large carrots | 250g; minced
- 3 stalks celery | 250g; minced
- 8 oz tempeh | 225g*; crumbled
- 3 large ripe tomatoes | 600g (or one 14-oz can); crushed
- 3 tbsp nutritional yeast | 20g
- 3 tbsp tahini | 48g
Instructions
- In a skillet, heat some oil and sauté the onion for 5 minutes. Stir in garlic, spices, carrots, and celery, and tempeh.
- Fry for 5 more minutes, or until the mixture is fragrant. Add in tomatoes and bring to a boil over high heat.
- Cover the skillet and simmer on low heat for 15 minutes, stirring occasionally.
- Meanwhile, cook the pasta according to package directions; drain and set aside.
- Once the sauce mixture has thickened, stir in nutritional yeast and tahini, then taste and season with more spices, if desired.
- Serve with cooked pasta and enjoy!
Notes
*Instead of tempeh, you may also use: 12-15 oz extra-firm tofu (crumbled), OR 1 cup dry TVP cooked with 1 cup water, OR 8 oz vegan meatballs (crumbled).