Tempeh Bolognese
This tempeh bolognese is made with crumbled tempeh and veggies. It's packed with plant-based protein and a great vegetarian option to serve over pasta!
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Tablespoon olive oil
- 3 cloves of garlic (minced)
- 1 yellow onion (chopped)
- 1/2 medium yellow bell pepper (chopped)
- 1 8-oz package of tempeh, crumbled
- 2 cups canned diced tomatoes
- 2 Tablespoons tomato paste
- 1 Tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground pepper
- 1/2 teaspoon sea salt
- fresh basil (thinly sliced, for serving)
- vegan parmesan (for serving)
- cooked spaghetti squash or pasta (for serving)
Instructions
- 1
In a large pot or skillet, heat olive oil over medium-high heat. Add garlic and onion and sauté until fragrant, stirring frequently so they don’t burn. Add in bell pepper and crumbled tempeh and sauté for about 5 minutes longer. Reduce heat to medium-low and add diced tomatoes, tomato paste, red wine vinegar, oregano, pepper and salt to the pan. Stir until everything is combined and let mixture simmer for 5-6 minutes or until heated through. Turn heat to low so the tempeh mixture stays warm until your pasta or spaghetti squash has finished cooking.
- 2
Place pasta on plate, top with tempeh bolognese mixture, sprinkle on fresh sliced basil and parmesan, if using and serve.