Olivia Wilde, who I just shot the film Butter with, has a really groovy website, WildeThings.org where she posted this good looking recipe for a vegan Bolognese sauce.
 
Here’s Olivia’s note about the picture above: "Full disclosure: This photo is not of my vegan bolognese. This is because my cruelty-free creation was eaten, enthusiastically, before the evidence could be captured in a photo. So trust me on this one, and give it a whirl next time you’re watching The Godfather, Goodfellas, Big Night, or any other pasta porn."

Bomb Diggity Bolognese

INGREDIENTS

• A few splashes of olive oil
• 1 tsp Earth Balance
• 1/2 onion
• 3 cloves garlic
• Big bunch of mushrooms – any and all kinds (well, not all)
• 1/2 package tempeh (Olivia recommends this one)
• 1/2 zucchini squash
• 1 eggplant
• A carrot
• Tomatoes – 2, boiled, skinned and pureed (or 1/2 of your favorite jar of tomato sauce if you’re pressed for time)
• Bunch of basil
• Bunch of Italian parsley
• Oregano
• Rosemary
• Salt
• Red pepper flakes
• Red wine

STEPS

1. Chop and sauté onions and garlic in olive oil.
2. Toss the mushrooms in the food processor (or chop them) and stir into the pan.
3. Do the same with the tempeh (these two ingredients make up the “ground meat” of this “bolognese” so keep that in mind when chopping, and make the pieces small).
4. Splash in some red wine (just a sip or two) and a tsp of Earth Balance, and some salt, pepper, and stir.
5. Chop up or food process your zucchini squash, eggplant,  fresh basil, parsley, carrot, and whatever else looks good, and toss into the pan and stir.
6. Add the tomatoes (or tomato sauce) and stir. Sprinkle in some oregano, rosemary, and red pepper flakes.
7. Add a little more wine, salt, pepper, and let it it simmer for a while.
8. When you’re ready to serve, throw some fresh chopped basil and parsley on top.

Let me know how yours turns out, and thank you Olivia!