Fresh Tempeh Bolognese

300g Cool Beans Tempeh (5-Grain Tempeh or Soy Millet Tempeh - both good!)

For the Sauce

1 large onion - diced

2 medium carrots - diced

2 sticks of celery - diced

2 cloves garlic - finely chopped

2 tbsp vegan butter or olive oil

2 tsp fennel seed

2 tsp finely chopped rosemary

2 bay leaves

1 -2 tbsp Brekkie Beenie

½ cup red wine

1 tbsp tomato paste

800g crushed tinned tomato

2 tsp sugar to taste

Salt and pepper to taste

METHOD

• Heat the butter or oil in a large heavy based pan or pot.

• Add the onion, carrot and celery and sauté ono low heat until softened.

• Add the garlic and herbs and fennel feed and continue to sauté for another 1-2 minutes.

• Meanwhile, grate the Tempeh. Add it to the softened vegetables and continue to cook on medium heat.

• Loosen the Breekie Beenie in a little water with the back of a teaspoon until it has dissolved. Add this to the pot with the wine and tomato paste and stir through.

• Add the crushed tomatoes and a little hot water if needed and cook on low to medium heat for 30 minutes or until it has cooked down to bolognese consistency.

• Season with sugar, salt and pepper to taste.

Serve hot with your choice of pasta and grated cheese. Enjoy!