Ingredients

• 3 or 4 splashes of Olive Oil
• 1 teaspoon Earth Balance butter
• 1/2 onion
• 3 cloves of garlic
• 1 large bunch of mushrooms (any and all kinds - well, not all)
• 1/2 package of tempeh
• 1/2 zucchini squash
• 1 eggplant
• 1 carrot
• 2 Tomatoes - boiled, skinned and pureed (or 1/2 of your favorite jar of tomato sauce if you're pressed for time)
• 1 bunch of basil
• 1 bunch of italian parsley
• 1 pinch of oregano, rosemary, salt, red pepper flakes, and red wine

Directions

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.