Vegan Tempeh Bolognese
Filled with traditional flavours and quick to cook, this vegan tempeh bolognese recipe is sure to become your favourite easy family meal.
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This hearty vegan tempeh bolognese is full of classic flavours. Serve over spaghetti for a wholesome family dinner.
Tempeh works well as a mince alternative to give a plant-based twist to this classic Bolognese.
It’s also high in protein, holds a great texture and takes on the flavours well.
How to serve vegan tempeh bolognese
This bolognese is a classic served over a pile of spaghetti, but you can also use penne, fusilli, or any other kind of vegan pasta you like.
Opt for pasta made from lentils, chickpeas or beans for a high-protein alternative that’s also suitable for gluten-free vegan diets. (Just make sure you omit or swap out to soy sauce, too.)
Top your dish with a sprinkle of nutritional yeast or vegan parmesan for extra flavour.
But it doesn’t need to stop at vegan pasta recipes, there are plenty of ways to enjoy this bolognese so why not make a big batch for a different meal every day?
Try serving the bolognese in a hot, buttery jacket potato with a side salad.
Or, mix the bolognese into cooked rice to create a ‘cheat’s’ risotto dish.
You could even use the bolognese to stuff peppers and mushrooms. Mix in some grated vegan cheese and pop in the oven for 10-15 minutes.
Total Time: 30 minutes
Calories: 310
Servings: 4
Rating:
Nutritional information per serving:
Serving size
341g
calories
310
fat
16g
saturates
4g
carbs
27g
sugars
10g
fibre
5g
protein
24g
salt
2.6g
Total Time: 30 minutes
Calories: 310
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 100 100 g tempeh
- 0.25 0.25 Tbsp olive oil
- 0.25 0.25 onion, diced
- 0.5 0.5 garlic cloves, chopped
- 0.5 0.5 tsp dried basil
- 0.25 0.25 tsp dried oregano
- 0.25 0.25 tsp dried rosemary
- 0.5 0.5 bay leaves
- 0.25 0.25 Tbsp soy sauce
- 200 200 g tinned chopped tomatoes
- 100 100 ml vegetable stock
Method
- Break the tempeh into pieces and place in a food processor, pulse the tempeh until it resembles mince.
- Heat the olive oil in a saucepan over a medium-high heat, then add the onion, garlic, basil, oregano, rosemary and bay leaves. Sauté until the onions are soft, then add the tempeh and cook for a further 3-4 minutes until the tempeh starts to brown.
- Add the soy sauce, chopped tomatoes and vegetable stock and mix well. Allow the Bolognese to simmer for 10-15 minutes until thickened – remove the bay leaves before serving.
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