6 Small Beets (Roasted, Peeled and Diced. We used 3 Red Beets and 3 Yellow Beets)
4-5 Beet Stems (Diced)
1 Medium Onion (Chopped)
4 Cloves Garlic (Minced)
1 Package Tempeh (Broken Apart into small pieces)
1 14.5 oz Can of Diced Tomatoes
1 Bunch Fresh Thyme (Leaves)
1 tsp Dried Oregano
1 tsp Red Pepper Flakes
1 tsp Dried Basil
1 Tbsp Miso Paste
½ Cup Red Wine
1 Bunch Fresh Basil Vegan Parmesan Pasta of choice (We used Gluten Free Fettucine)
Instructions
Wash all of the produce.
Roast the Beets: Preheat the oven. Place the fresh washed beets into a shallow pie dish filled ⅓ of the way with water. Cover the pie dish tightly with aluminum foil. Roast in the oven for 45 minutes. If you are using yellow and red beets I recommend roasting them separately. This will insure that the yellow beets keep their color.
Finish preparing all of the produce, including dicing the beets once they are roasted.
Prepare the pasta as per the directions on the package.
In a large skillet over medium heat, sauté the onion and garlic for 2-3 minutes. Stir frequently.
Next add the chopped beet stems to the skillet and sauté for 2-3 additional minutes. Stirring frequently.
Add the tempeh and dry spices to the skillet. And stir to combine.
Next add tomatoes, miso and wine. Stir briefly and continue to add the red beet and sauté for 1-2 minutes. Stir in the fresh thyme leaves and the yellow beets if using.
Serve over the pasta and garnish with fresh basil leaves.
Enjoy!
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/beet-bolognese/