This is a rich vegan version of the famous Italian Bolognese sauce. It is made from tempeh, a food made from fermented soy beans, which is highly valued by vegetarians and vegans as it is one of the most complete vegetable proteins available.
- 1 medium carrot
- 200 g natural Tempeh
- 1 large onion
- 4 cloves of garlic
- 4 tablespoons of extra virgin olive oil
- 200 ml white wine
- 180 g crushed tomato
- 1 tablespoon of tomato concentrate
- 1 teaspoon of ground cinnamon
- 1 teaspoon of sweet paprika
- 125 ml vegetable stock
- 1 teaspoon of whole cane sugar
Step by step preparation
- Place the driving shaft in the Chefbot, put the slicing disc and place the food processor lid. Go to default programs and select “Food processor”. Grate the carrot with the help of the pusher. Remove the carrot from the glass and put it in a bowl. Clean the inside with a paper towel.
- Put the blade accessory in place and add the tempeh, slightly chopped. Program 10 seconds at speed 6. Remove and set aside.
- Quarter the onion and the garlic cloves and, using the same accessory, program 10 seconds at speed 6.
- Use the spatula to remove any residue that may remain on the walls of the glass. Remove the blade accessory and replace it with the stir paddle accessory. Pour in the oil and set the temperature to 110ºC, speed 1, for 5 min.
- Add the previously grated carrot and set the temperature at 110ºC, speed 1, for 5 min.
- Add the wine and leave the steam outlet cap open so that it does not become so concentrated. Program at speed 1, temperature 110ºC for 5 minutes.
- Open the lid and add the crushed tomato, the concentrated tomato, the spices, the broth and the sugar. Replace the lid, close the steam outlet cap and set at 105ºC for 10 minutes at speed 1.
- Add salt if necessary.
- Serve with freshly cooked pasta, a dash of extra virgin oil and powdered or grated cheese to taste.