Almost Vegan Bolognese

I take my dog out a few times a day to allow her to eliminate and for us both to exercise but boy, it's been hard getting the time when it's just extremely cold out.  The photo above was taken during one of our daily walks.  When it's cold this cold, something hearty is always good for my tummy.  I've also been missing veggies over the holidays so I decided to try the "Bomb-Diggity 'Bolognese'" recipe I saw in the January/February 2011 issue of Women's Health magazine.  It looked like it had a large variety of veggies and they are all veggies that I absolutely love!  The recipe is actually vegan but I decided to forego tempeh and used egg noodles instead.  Yum for egg noodles!  This recipe is extremely easy to make and it tasted D-E-LICIOUS!  I just might have to put this recipe into my go-to recipe box. 

Vegan Bomb-Diggity "Bolognese" - Jan/Feb 2011 Women's Health Magazine

Makes about 4 servings.

1/4 cup olive oil

1/2 medium onion, chopped

3 cloves garlic, chopped

1/2 cup mushrooms, chopped

1/2 package tempeh, crumbled (I decided to forego this)

1/4 cup red wine

1/2 zucchini, diced

1 eggplant, peeled and diced

1 carrot, chopped

1 tb chopped fresh basil

1 tb chopped Italian parsley

12 oz tomato sauce

1 ts dried oregano

1 ts dried rosemary, chopped

1/4 ts red pepper flakes

- In a large skillet, heat olive oil on medium-high and saute onion and garlic for approximately 5 minutes.

- Add mushrooms and tempeh to the skillet.

- Add the red wine and add salt and pepper to taste.

- Add zucchini, eggplant, carrot, basil, and parsley; stir well to combine and cook about 10 minutes until veggies soften up.

- Add tomato sauce and stir.  Sprinkle in the remaining ingredients (oregano, rosemary and red pepper flakes).  Cook another 5 minutes or so.
- Cover and let simmer for 15 minutes, stirring occasionally.

It not only looked delightful, it tasted that way as well.  Thank you Olivia Wilde for sharing this recipe with Women's Health.