Tempeh Bolognese

Coarsely chop the tempeh or crumble it using your hands. Set aside.

Use an immersion blender to puree the roasted red bell peppers. Set aside.

In a large pot over medium-high heat, heat the oil, then add the mushrooms,onions and garlic and cook, stirring, for 10 minutes.

Add the tempeh, thepureed roasted red bell peppers along with the remaining ingredients. Stir to combine. Bring to a boil, lower the heat, and cook for 45 minutes, stirring regularly. Set aside.