Savory, flavorful and packed with healthy ingredients, this tempeh Bolognese is sure to be a new favorite! Serve with pasta for a hearty, comforting vegan meal.
I'm not usually much of a pasta person, but this sauce changed my mind. It's rich, hearty and packs a flavorful punch using mostly pantry staples! You are going to want this in your dinner rotation.
Why this recipe works
- Diet-friendly: vegan, vegetarian, nut-free and gluten-free optional
- Packed with veggies and plant-based protein
- Ready in just over 30 minutes
- New to tempeh? Finely chopped tempeh makes this recipe is perfect for beginners
- Great as leftovers
Ingredients and substitutions
Don't let the long ingredient list scare you away. Most of these ingredients are pantry staples and everything else can easily be used up in other recipes.
Spaghetti: Choose white, whole wheat or even a protein spaghetti. Angel hair or linguine will work if you're in a pinch. Honestly, this also goes well on short pasta like elbow or rigatoni.
Tempeh and mushrooms: A combination of finely diced baby bella mushrooms and diced tempeh give a "meaty" texture. Cremini or white can be used if you can't find baby bella. I include the mushroom stalks because they add extra texture.
Mirepoix and garlic: Also known as celery, onions and carrots. This finely diced mix is sauteed in olive oil to create the base flavor of the dish.
Tomatoes: Crushed tomatoes and tomato paste make up the base of the sauce. I use cans labeled with "no added salt" for better control over sodium content. This way you can taste for salt while cooking instead of accidentally over salting the dish.
Wine: The alcohol cooks off while simmering, leaving behind a rich flavor. That being said, you can replace wine with equal amounts of vegetable broth if desired. I recommend using a dry white wine like sauvignon blanc. I also made this recipe with a cabernet sauvignon and it tasted delicious. Choose a wine that you enjoy drinking, not one that has been open for a week.
Step by step instructions
Prep: While prepping the sauce, cook spaghetti according to package instructions in salted water. The sauce should be about ready when the spaghetti is done.
Step one: In a Dutch over or large pot, heat olive oil over medium-high heat. Once hot, add finely diced onion, celery, carrots, mushrooms, tempeh and garlic. Sprinkle with soy sauce.
Step two: Sauté for 8-10 minutes, until the mushrooms are tender, stirring occasionally for even browning (image two).
Step three: Stir in the remaining ingredients, except for the pasta. Stir to combine.
Step four: Bring to a boil over high heat, then reduce to a simmer over medium low. Simmer uncovered for 15-20 minutes to allow the flavor to develop, stirring occasionally. You can simmer the sauce for up to an hour or for as little as 10 minutes.
Recipes FAQ and expert tips
- Disclaimer: This is in no way an authentic Bolognese sauce. This is my vegan version based on inspiration other recipes that I have tried and loved over the years.
- The longer the sauce simmers, the more the flavors develop. You will also be simmering off some of the liquid from the tomatoes and wine.
- More simmering also creates a thicker the sauce. You can add a splash of vegetable broth to thin as needed.
- Serving: Top with vegan Parmesan, cashew parmesan or your favorite vegan cheese. Add fresh chopped basil and freshly ground black pepper for extra pizzazz.
- All good pasta dishes deserve a side salad. You might like adding whole wheat garlic knots or even sweet potato dinner rolls.
This recipe can be frozen for up to 3 months in freezer-safe containers. Let thaw completely in the fridge for up to 24 hours before reheating in the microwave or on the stove over medium heat.
Keep leftovers refrigerated in a closed container for 3-4 days.
Start by roughly chopping the tempeh into bite-sized pieces. Use clean hands to crumble it further. You can also use a knife to continue chopping into small pieces.
More tempeh recipes
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Vegetarian Bolognese with Tempeh
Ingredients
- 1 tablespoon extra virgin olive oil
- 8 ounces finely chopped tempeh
- 8 ounces finely chopped baby bella mushrooms see note #1
- 1 cup finely diced yellow onion about 1 medium onion
- ½ cup finely diced celery about 1 celery stalk
- ½ cup finely diced carrot about 1 large carrot
- 3-4 cloves garlic, minced
- 1 tablespoon soy sauce
- 28 ounces crushed tomatoes
- ⅓ cup tomato paste
- ¾ cup dry white wine see note #2
- 2 tablespoons nutritional yeast optional
- 2 tablespoons vegan butter
- 1 tablespoon Italian seasoning
- 2 bay leaves
- ½ teaspoon salt more as needed
- 10 ounces dry spaghetti
- fresh basil, vegan Parmesan and freshly ground black pepper for topping
Instructions
- In a dutch over or large pot, heat olive oil over medium-high heat. Once hot, add tempeh, mushrooms, onion, celery, carrots, and garlic. Sprinkle with soy sauce.
- Saute for 8-10 minutes, until the mushrooms are tender, stirring occasionally for even browning.
- Stir in the remaining ingredients, except for the pasta: crushed tomatoes (including juices), tomato paste, wine, nutritional yeast, butter, Italian seasoning, bay leaves, salt. Stir to combine.
- Bring to a boil over high heat, then reduce to a simmer over medium low. Simmer uncovered for 15-20 minutes to allow the flavor to develop, stirring occasionally. You can simmer this sauce for up to an hour or for as little as 10 minutes if you are short on time. The longer you simmer, the more the sauce thickens and flavor develops.
- Meanwhile, cook spaghetti according to package instructions in salted water. The sauce should be about ready when the spaghetti is done cooking.
- Discard bay leaves. Serve spaghetti and bolognese sauce topped with Parmesan, chopped basil and freshly ground black pepper.
Notes
- Mushrooms: Always rinse mushrooms before using to remove dirt. Use both the stem and the cap in this recipe. White or crimini mushrooms can be used if baby bella is unavailable.
- Wine: The alcohol cooks off while simmering, leaving behind a rich flavor. Replace wine with equal amounts of vegetable broth if desired. I recommend using a dry white wine like sauvignon blanc. I also made this recipe with a red wine blend and it tasted delicious. Choose a wine that you enjoy drinking, not one that has been open for a week.
- Freezing: This recipe can be frozen for up to 3 months in freezer-safe containers. Let thaw completely in the fridge for up to 24 hours before reheating in the microwave or on the stove over medium heat.
- Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days.
Jennifer
I've never cooked with tempeh before, I've heard it is bitter. Will the cooking process for this recipe make it not bitter?
Cassidy Reeser, RDN, LD
For most of my recipes I do recommend steaming the tempeh for ~10 minutes to decrease bitterness. Since the tempeh in this recipe is so finely chopped and simmered for a while I don’t find steaming to be necessary. That being said, steaming it for 10 minutes before cooking it won’t hurt! Hope you enjoy 🙂
Sarah
Made this a couple of days ago! It's super tasty, and extra yummy with fresh basil on top. Makes great left overs as well : )
Cassidy Reeser, RDN, LD
Thanks Sarah! So happy that you liked it.