Vegan Spaghetti Bolognese
Cut the tempeh into 1/2 cm cubes.
Add 3 tbsp of extra virgin olive oil to a non-stick frying pan. Turn the burner to medium heat. When the oil is hot, add the tempeh to the pan. Sauté the tempeh for 3 to 4 minutes or until golden brown. Sprinkle the tempeh with the tempeh spice blend and stir. Remove the tempeh from the pan and set aside.
Add 2 tbsp of extra virgin oil to a large sauce pot, preferably stainless steel. Turn the burner to medium-low heat. When the oil is hot, add the vegetables to the pan. Add the vegetable spice blend and stir. Sauté the diced vegetables for 5 minutes or until they have softened and start to stick to the pan. Be careful not to brown the vegetables.
Deglaze the pan with the white wine. Stir until the wine has reduced by more than half, around 2 to 3 minutes.
Add the tomato paste and the vegetable stock.
Stir for 5 minutes or until the stock has reduced by half.
Add the crushed tomatoes and stir.
Simmer on low heat with the lid on the pan for 20 minutes or longer. Stir occasionally.
Meanwhile place a large pot of water to boil. When the water is boiling, add 2 tsp salt and stir.
Add the spaghetti to the pot of boiling water. Cook the pasta according to the directions on the package, minus one minute. The spaghetti will finish cooking in the sauce.
Use tongs or a pasta ladle to add the spaghetti to the saucepan. Add half a cup of pasta water to the saucepan. Toss everything together. Add one tbsp of extra virgin olive oil to the saucepan and toss a little more.
Sprinkle with the almond flour/nutritional yeast topping and serve.
You can allow the sauce to simmer a little longer if you're not in a rush. The sauce will develop more flavour the longer it simmers.