Tempeh Bolognese

-1 Heat a large pan with the olive oil on medium/low heat, and saute your chopped carrots and onions until soft- for about 3-5 minutes. 
-1 Add in the crumbled tempeh, walnuts, garlic, spices, and balsamic and cook together for an additional 10 minutes, stirring occasionally. 
-1 Pour in the red wine, and let it cook for 2-3 minutes. Then add in your crushed tomatoes, tomato paste, and vegetable broth. 
-1 Cover the pot, bring it to a boil, and reduce the heat to low. Let it simmer over a low flame for about 15-18 minutes. If you prefer a thicker sauce, let it cook down even more until it thickens. 
-1 Serve fresh with your choice of pasta. Top with fresh basil or herbs, nutritional yeast, or vegan parmesan. 
-1 Leftovers can be stored in the fridge for up to 1 week. When rewarming, heat over the stove top or microwave, and add a little more water or vegetable broth if needed to thin.