Tempeh Bolognese

One of the tastier ways to use Tempeh--love it.  Original recipe is found here: https://minimalistbaker.com/1-pan-tempeh-bolognese/   but I have to change it up a bit .

Sauce:

• 1 Tbsp olive oil or so
• 3/4 cup finely diced onion 
• optional-1 cup  mushrooms, minced (didn't have any)
• 8 ounces tempeh (finely chopped or grated on a box grater)Some versions have brown rice mixed in which I happened to use because that was what was available!
• 3 cloves garlic, minced
• 2 Tbsp coconut aminos (or 1 Tbsp tamari or balsamic vinegar)Me Tamari GF
• Me omit,1/2 tsp fennel seed (hubby doesn’t like)
• 1/2 tsp red pepper flake (adjust to preferred spice level) me omit
• 1/4 cup dry red wine (optional //  any dry red will do — preferably something you’ll enjoy with the meal!)
• 1 28-ounce can crushed tomatoes (me -one 15 oz can stewed tomatoes chopped)
• 3 Tbsp tomato paste (me--used a bunch of marinara sauce no paste)
• 1 Tbsp fresh oregano and some fresh basil
• Optional-parmesan or vegan parmesan

Red bell pepper is good in this too 

Directions:

• Heat a large-rimmed skillet, pot, or dutch oven (as large as possible to give room for browning) over medium heat. Once hot, add oil (or water) and onion and sauté for 4-5 minutes until translucent and soft, stirring frequently. If using water, add more water as needed as it evaporates quickly.
• Add mushrooms and stir. Sauté for 2 minutes more. Then add shredded tempeh and garlic and stir (if your pan is small, do this in 2 batches so the tempeh has room to brown*). Then add coconut aminos, fennel seeds, (and red pepper flake.) Sauté for 4-5 minutes (or up to 10 minutes), stirring frequently, until everything is golden brown. Turn down heat if browning too quickly.
• Add wine (optional), stir, and cook for 1 minute. Then add tomato ingredients, ,oregano,. Thin with water if needed 
• Stir to combine and simmer for 10 minutes.
• Taste and adjust flavors as needed, adding more coconut aminos or salt for saltiness, red pepper flake for spice, oregano for herbal flavor, tomato paste for depth of flavor, or vegan parmesan for cheesy flavor.
• Serve with your favorite pasta or pasta alternative, like spaghetti squash, penne, or zucchini or carrot noodles and garnish with fresh basil (optional)!
• Cooled leftovers will keep covered in the refrigerator up to 5 days, or in the freezer up to 1 month. Reheat in a saucepan or microwave until hot, adding a little water as needed to rehydrate.