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Eat To Live Bolognese: the World’s Healthiest Pasta Sauce

Chef Amber Shea
  • minutes
  • Serves 4

INGREDIENTS

1

Beet, medium

2

Broccoli

1

package Button mushrooms

6

stalks Celery

10 cloves

Garlic

4

Large or 6 small carrots

1

Leek

1

Medjool date, large soft

2

Onions, medium

1 8 ounce package

Tempeh, organic

2 28 ounce cans

Tomatoes or crushed tomatoes, whole

1 6 ounce can

Tomato paste

1 15 ounce can

Black or green olives

1/2 tsp

Black pepper, freshly cracked

2 tbsp

Italian seasoning

1/3 cup

Nutritional yeast

1/2 tsp

Red pepper

2

Red peppers, jarred roasted

1 tbsp

Spike seasoning

1 tbsp

Apple cider vinegar

1/2 cup

Vegetable broth or water

1 tablespoon Bragg liquid aminos (*or tamari or soy sauce)