Quick & Easy Tempeh Bolognese Spaghetti Sauce Recipe

This Quick & Easy Tempeh Bolognese Spaghetti Sauce is a hearty, wholesome twist on the classic Italian favorite—without sacrificing any of the bold, savory flavor you love. Packed with plant-based protein from crumbled tempeh, rich tomatoes, and a medley of aromatics and herbs, this sauce comes together in just about 30 minutes. It’s the kind of simple, satisfying dish that makes weeknight dinners feel special without requiring hours in the kitchen.

Why You’ll Love This Recipe

• Weeknight-Friendly: From start to finish, this sauce takes less than 30 minutes. Perfect when you need dinner fast but still want it to feel homemade.
• Super Satisfying: The crumbled tempeh gives a meaty texture that makes this sauce incredibly hearty—so good, even meat-eaters will devour it.
• Nutritious and Filling: Tempeh is packed with protein, fiber, and nutrients, making this a feel-good comfort meal you’ll want to make again and again.
• Versatile: Serve it with spaghetti, spoon it over baked potatoes, or layer it in a lasagna. This sauce plays well with just about everything.

Ingredients You’ll Need

Here’s what you’ll need to whip up this flavorful plant-based Bolognese:

• Tempeh: Crumbled into small bits—acts as the “meat” in the sauce, bringing a nutty, chewy texture and lots of protein.
• Olive oil: For sautéing and building a rich flavor base.
• Onion: Diced finely to add sweetness and depth to the sauce.
• Garlic: Freshly minced for that essential aromatic kick.
• Carrot and Celery: These classic Bolognese base veggies bring a subtle sweetness and a nice contrast to the savory elements.
• Tomato paste: Adds concentrated tomato flavor and helps thicken the sauce.
• Crushed tomatoes: The body of the sauce—use good-quality canned tomatoes for the best flavor.
• Vegetable broth: To loosen the sauce slightly and enhance the umami without overwhelming it.
• Soy sauce or tamari: Adds richness and a savory, almost meaty depth—don’t skip this!
• Dried Italian herbs: A blend of oregano, basil, thyme, and rosemary for that familiar Italian flavor profile.
• Red pepper flakes: Optional, but a tiny pinch adds just the right amount of warmth.
• Salt and black pepper: Essential for seasoning everything to perfection.

Variations

• Gluten-Free: Use tamari instead of soy sauce, and serve over gluten-free pasta or zucchini noodles.
• Spicy Tempeh Bolognese: Add a bit more red pepper flakes, or stir in a dash of chili oil before serving.
• Creamy Version: Stir in a spoonful of cashew cream or plant-based milk at the end for a slightly creamy, luxurious finish.
• Mushroom Boost: Add finely chopped mushrooms with the tempeh for even more umami.
• Wine Lovers: Deglaze the pan with a splash of red wine after sautéing the veggies for an extra layer of richness.

How to Make Tempeh Bolognese Spaghetti Sauce

Step 1: Prep and Crumble the Tempeh

Start by crumbling your tempeh into small, ground beef–sized pieces. A cheese grater or your hands will do the trick. Steam it for 10 minutes if you want to mellow the natural bitterness.

Step 2: Sauté the Base

In a large skillet, heat olive oil over medium heat. Add diced onion, garlic, carrot, and celery. Cook for 5–7 minutes until the veggies are soft and fragrant.

Step 3: Brown the Tempeh

Add the crumbled tempeh to the pan and cook for about 5 minutes, stirring occasionally, until it starts to brown and develop a slightly crispy edge.

Step 4: Build the Sauce

Stir in the tomato paste and let it cook for a minute to caramelize slightly. Then add the crushed tomatoes, vegetable broth, soy sauce, Italian herbs, and red pepper flakes.

Step 5: Simmer to Perfection

Reduce the heat and let the sauce simmer gently for 15 minutes, uncovered, stirring occasionally. It should thicken slightly and the flavors will meld beautifully.

Step 6: Season and Serve

Taste and adjust salt and pepper as needed. Spoon generously over freshly cooked spaghetti or your favorite pasta.

Pro Tips for Making the Recipe

• Steam Tempeh First: This helps remove any bitterness and softens the texture a bit. Totally optional, but worth it if you’re new to tempeh.
• Let It Simmer: Even a quick 15-minute simmer does wonders for bringing all the flavors together.
• Chop the Veggies Finely: Small, uniform pieces blend into the sauce better and make for a more cohesive texture.
• Double the Batch: This sauce freezes beautifully—make extra and save yourself time later.

How to Serve

• Classic Pasta Night: Serve it over spaghetti with a generous sprinkle of nutritional yeast or vegan Parmesan.
• With Garlic Bread: You can’t go wrong with a crusty slice on the side to soak up any extra sauce.
• Stuffed Veggies: Use it as a filling for bell peppers or zucchini boats.
• As a Sloppy Joe Filling: Hear me out—it’s insanely good piled onto a toasted bun.

Make Ahead and Storage

Storing Leftovers

Store leftover sauce in an airtight container in the fridge for up to 4 days. The flavors only get better with time!

Freezing

This sauce freezes like a dream. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

Warm gently on the stove over medium-low heat or microwave in short bursts, stirring in between. Add a splash of broth if it’s too thick.

FAQs

Can I use tofu instead of tempeh?
Yes! Crumbled extra-firm tofu is a great substitute. It’s softer in texture but still absorbs all those rich flavors beautifully. Just press it well and sauté until golden before adding the liquids.

Is tempeh supposed to taste bitter?
Tempeh can have a slightly bitter edge, but steaming it for 10 minutes before cooking tones that down significantly. It’s optional, but highly recommended for the best flavor.

Can I make this oil-free?
Absolutely. Just use a splash of vegetable broth to sauté the veggies instead of oil. The flavor will still be rich and satisfying.

Can I use fresh tomatoes instead of canned?
You can! Just make sure to simmer a bit longer to allow the fresh tomatoes to break down properly. You might need to add a bit more seasoning to match the depth of flavor in canned tomatoes.

Final Thoughts

This Quick & Easy Tempeh Bolognese Spaghetti Sauce is proof that plant-based meals can be every bit as comforting and satisfying as their meaty counterparts. It’s quick, simple, and loaded with deep, savory flavor. Whether you’re new to tempeh or already a fan, this recipe is a must-try. Give it a go—you might just find your new favorite pasta night staple.

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