Puree carrots, celery, onion, garlic, and mushrooms in a food processor.
Heat olive oil in a shallow pot/skillet.
Add pureed vegetables to skillet and cook until moisture has evaporated and vegetables begin to brown.
Blend tempeh in a food processor until coarsely ground.
Add tempeh to skillet and cook for 3 minutes or until slightly browned.
Add tomato paste and crushed tomatoes. Cook for 3 minutes.
Add red wine and cook until red wine has almost evaporated.
Add thyme, bay leaves, oregano, water, pepper, and salt. Bring to a boil, lower heat to a simmer, and simmer for 2 hours.
Add nutritional yeast and apple cider vinegar 10 minutes before finishing. Remove thyme and bay leaves.
Serve over zucchini pasta*.
*Zucchini pasta can be made fresh or frozen at your local supermarket like Whole Foods. Or you can make your own byusing a vegetable spiralizer. Ifyou do not have a vegetable spiralizeryou can use avegetable peelerand peel the zucchini into longwide noodles.
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