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?Tempeh bolognese loaded sweet potatoes ?Non-tempeh fans, I have a feeling this recipe will bring you to the other side!!! Boiling the tempeh first is a game changer and baking it with spices is a whole other game changer. Hope you try it. Wishing you all a fantastic weekend?
?Recipe: Boil 2-8oz blocks of tempeh (I use Lightlife) in just enough boiling water to cover for about 5 minutes. Drain and allow to cool. Mix together marinade: 1-1/2 tbsp gluten-free tamari/soy sauce, 3 tbsp nutritional yeast, 1-1/2 tsp chili powder, 1-1/2 tsp smoked paprika, 1-1/2 tsp chipotle powder (smoked red jalapeño powder), 3/4 tsp garlic powder, 1-1/2 tbsp olive oil (optional). Use hands to crumble boiled tempeh into small pieces similar in appearance to the size of ground meat. Rub marinade evenly over tempeh crumbles. Bake tempeh crumbles on parchment-lined baking sheet at 375F. Toss after about 15 minutes and continue cooking until browned but not burnt. Meanwhile, sauté one large yellow onion (small dice) in a little olive oil or veggie broth until translucent, about 5 minutes. Add 4 minced garlic cloves and cook another minute. Transfer baked tempeh crumbles into saucepan and cook another minute. Add homemade or store bought tomato sauce (preferably low-sodium, no added sugar) and simmer about 10 minutes until slightly thickened. (Use desired amount of tomato sauce depending how saucy you want your bolognese. I used equivalent of about 2-15oz cans or approximately 4 cups.) Add 1 tbsp apple cider vinegar and about 2 tsp maple syrup (or to taste) to bolognese and mix well.
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