makes 4 servings
We’ve had this vegetarian bolognese recipe 4 times over the past few months since we’ve been on the China Study Diet. While many vegetarian and meatless recipes scare most people, I’d encourage you to give this a try because it’s delicious!
Adding to the fact that it’s delicious, it’s also one of Olivia Wilde’s favorite recipes…I’m not sure what that says, but in this case: I’ll have what she’s having.
In a large skillet, heat olive oil on medium-high heat. Saute onion and garlic for 3-4 minutes.
Add mushrooms, tempeh, red wine, and butter to skillet. Stir and then add zucchini, eggplant, carrot, basil and parsley. Stir well to combine and cook 10-12 minutes until the vegetables are fairly soft.
Add tomato sauce, oregano, rosemary, and red pepper flakes. Stir again and cook an additional 5 minutes.
Serve it up over your choice of pasta and enjoy!
Original recipe found at Women’s Health Magazine
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