Go Back
–+ servings
Hearty Tempeh Bolognese – vegetarian recipe
Stav Kogan

Hearty Tempeh Bolognese

Craving a rich, comforting bowl of pasta bolognese but want to keep it plant-based? This Hearty Tempeh Bolognese uses crumbled tempeh to create an unbelievably 'meaty' and satisfying texture. This robust and flavorful sauce comes together in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 181
Ingredients Method Nutrition

Ingredients
  

  • 8 oz (225 g) whole-grain tempeh
  • 2 Tbs / 30 ml (1 fl oz) olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbs / 15 ml (0.5 fl oz) soy sauce or tamari
  • 1 28-oz / 794 g (28 oz) can crushed tomatoes
  • 1 cup (240 ml) tomato puree
  • 2 Tbs chopped fresh basil, or 2 tsp (10 ml) dried
  • 2 Tbs chopped fresh parsley
  • 2 tsp (10 ml) dried oregano
  • 1 small bay leaf
  • For a milder tempeh flavor, steam the entire block for 10 minutes before crumbling. This helps remove any potential bitterness.
  • This sauce freezes perfectly. Allow it to cool completely, then store in an airtight container for up to 3 months for a quick weeknight meal.
  • Create a classic soffritto base by adding 1 finely chopped carrot and 1 celery stalk along with the onion for extra depth and nutrition.
  • For a richer, more complex sauce, add a splash of dry red wine after sautéing the garlic and let it cook off for a minute before adding the tempeh.

Method
 

  1. Using your hands, crumble the block of tempeh into small, fine pieces to mimic the texture of ground meat.
  2. Set it aside.
  3. In a large saucepan or Dutch oven, heat the olive oil over medium heat.
  4. Add the finely chopped onion and cook, stirring frequently, for 5-7 minutes until it becomes soft and golden.
  5. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  6. Add the crumbled tempeh, 1 cup (240 ml) of water, and the soy sauce or tamari to the saucepan.
  7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 5 minutes.
  8. Remove the cover and continue to simmer, allowing the liquid to evaporate until the tempeh begins to sizzle in the pan. This step is key for developing a deep, savory flavor.
  9. Pour in the crushed tomatoes and tomato puree.
  10. Add the basil, parsley, oregano, and bay leaf, stirring well to combine all the .
  11. Bring the sauce to a gentle simmer, then cover and cook for at least 10 minutes to allow the flavors to meld together.
  12. Remove the bay leaf before serving and season with salt and pepper to your taste.

Nutrition

Calories: 181kcalCarbohydrates: 24gProtein: 10gFat: 7g

Tried this recipe?

Let us know how it was!