Description

A hearty, protein-packed vegan take on classic Bolognese sauce, made quick and easy with tempeh. Perfect over spaghetti for a comforting and healthy meal.

Ingredients

Units Scale

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 carrot, finely grated
1 celery stalk, finely chopped
8 oz tempeh, crumbled
1 tablespoon soy sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
1 can (14.5 oz) crushed tomatoes
2 tablespoons tomato paste
1/2 cup vegetable broth or water
Salt and pepper to taste
12 oz cooked spaghetti
Fresh basil or parsley, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes.
Add garlic, carrot, and celery. Cook for another 3 minutes until softened.
Stir in crumbled tempeh and cook for 5 minutes, allowing it to brown slightly.
Add soy sauce, oregano, basil, and red pepper flakes. Stir well to combine.
Mix in the crushed tomatoes, tomato paste, and vegetable broth. Stir to combine and bring to a simmer.
Simmer the sauce for 10–15 minutes, stirring occasionally. Add salt and pepper to taste.
Serve over cooked spaghetti and garnish with fresh herbs if desired.

Notes

Tempeh can be steamed before cooking to reduce bitterness.
Use gluten-free pasta for a gluten-free meal.
Leftovers can be stored in the fridge for up to 4 days or frozen for later use.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 6g
Sodium: 580mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 6g
Protein: 18g
Cholesterol: 0mg