Eat To Live Bolognese: the World’s Healthiest Pasta Sauce

• Produce

  • 1 Beet, medium
  • 2 Broccoli
  • 1 package Button mushrooms
  • 6 stalks Celery
  • 10 cloves Garlic
  • 4 Large or 6 small carrots
  • 1 Leek
  • 1 Medjool date, large soft
  • 2 Onions, medium
  • 1 (8-oz. package Tempeh, organic
  • 2 (28-oz. cans Tomatoes or crushed tomatoes, whole

• Canned Goods

  • 1 (6-oz. can Tomato paste

• Condiments

  • 1 (15-oz. can Black or green olives

• Baking & Spices

  • 1/2 tsp Black pepper, freshly-cracked
  • 2 tbsp Italian seasoning
  • 1/3 cup Nutritional yeast
  • 1/2 tsp Red pepper
  • 2 Red peppers, jarred roasted
  • 1 tbsp Spike seasoning

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Liquids

  • 1/2 cup Vegetable broth or water

• Other

  • 1 tablespoon Bragg liquid aminos (*or tamari or soy sauce

Found on chefambershea.com

Description

Ingredients

• ½ cup vegetable broth or water
• 2 medium onions, peeled and roughly chopped
• 1 leek, white and light green part only, cleaned and chopped
• 2 broccoli stems (or ½ cup cauliflower), roughly chopped
• 10 to 12 cloves garlic, peeled and halved
• 6 stalks celery, roughly chopped
• 4 large or 6 small carrots, roughly chopped
• 1 package button mushrooms, cleaned and stemmed
• 1 (15-oz.) can black or green olives, rinsed and drained
• 2 jarred roasted red peppers (or 1 large red bell pepper, seeded and chopped)
• 1 medium beet, peeled and chopped (or ½ cup canned beets)
• 1 large, soft Medjool date (or 3 Deglet Noors), pitted and minced
• 1 (6-oz.) can tomato paste
• 2 (28-oz.) cans whole peeled tomatoes or crushed tomatoes
• 1 (8-oz.) package organic tempeh
• 1/3 cup nutritional yeast
• 2 tablespoons Italian seasoning
• 1 tablespoon Spike seasoning (*sub Mrs. Dash or use or sea salt to taste)
• 1 tablespoon Bragg liquid aminos (*or tamari or soy sauce)
• ½ to 1 teaspoon crushed red pepper
• ½ to 1 teaspoon freshly cracked black pepper
• 1 tablespoon apple cider vinegar

Directions

• In a large stockpot or Dutch oven, heat the veggie broth or water over medium heat.
• Place the onion and leek in a food processor and pulse until finely diced. Transfer to the pot with the broth and put the lid on.
• Place the broccoli stems (or cauliflower) and garlic in the food processor (theres no need to clean the bowl between all these steps) and pulse until finely diced. Transfer to the pot, stir, and put the lid back on.
• Place the celery and carrots in the food processor and pulse until finely diced. Transfer to the pot, stir, and put the lid back on.
• Place the mushrooms in the food processor and pulse until finely diced. Transfer to the pot, stir, and put the lid back on.
• Place the olives in the food processor and pulse until finely diced. Transfer to the pot, stir, and put the lid back on.
• Place the red pepper(s), beet(s), date(s), and tomato paste in the food processor and blend until smooth. Transfer to the pot and stir.
• If you bought whole peeled tomatoes, pulse them in the food processor (with their juices) until roughly puréed, then transfer to the pot and stir. If you bought crushed tomatoes, pour them directly into the pot and stir.
• Crumble the tempeh into small pieces with your hands and stir it into the pot.
• Add the nutritional yeast to the pot and stir.
• Add all the seasonings (Italian seasoning, Spike or Mrs. Dash, Bragg aminos, crushed red pepper, and black pepper) to the pot and stir.
• Reduce the heat to low and simmer for anywhere from 20 to 40 minutes, until all the veggies are completely softened and cooked through and the mixture is reduced/thickened to your liking.
• At this point, if you didnt use Spike or Mrs. Dash seasoning, you can add sea salt to taste.
• Remove from the heat, stir in the apple cider vinegar, and serve hot.