Tempeh Bolognese (Vegan!)
This hearty Tempeh Bolognese combines crumbled tempeh, tomatoes, nutritional yeast, and Italian herbs in a rich, savoury vegan pasta sauce. Packed with plant-based protein and ready in about 35 minutes, it’s the perfect cozy weeknight dinner.
Servings 4
Calories 205kcal
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 large onion diced
- 4 cloves garlic crushed
- 8 ounce package tempeh crumbled
- 1 teaspoon oregano
- 1 teaspoon thyme
- ½ teaspoon chili powder
- 28 ounce can diced tomatoes
- ¼ cup water more as needed
- ¼ cup nutritional yeast flakes
Instructions
- Heat the oil in a large skillet over medium-high heat.1 Tablespoon extra virgin olive oil
- Add the onion, and sauté until it just begins to brown, stirring frequently.1 large onion
- Add the garlic, and cook for 2-3 minutes, more, until it has just softened.4 cloves garlic
- Now add the tempeh crumbles, and sauté with the onions and garlic until the tempeh begins to brown - about five minutes.8 ounce package tempeh
- Add the oregano, thyme, and chili and cook with the spices for about a minute.1 teaspoon oregano, 1 teaspoon thyme, ½ teaspoon chili powder
- Add the diced tomatoes, water, and nutritional yeast and stir well to combine. If the mixture is to thick, add a bit more water as needed (remember it'll thicken as it cooks).28 ounce can diced tomatoes, ¼ cup nutritional yeast flakes, ¼ cup water
- Reduce the heat to medium-low, and let the bolognese simmer for about 20 minutes, stirring occasionally.
- Serve over hot whole wheat spaghetti, with extra nutritional yeast sprinkled over the top.
Notes
- Nutrition values are an estimate only
- Nutrition calculation is for sauce only, does not include pasta.
- Can I make this veggie bolognese sauce in advance? Yup! It'll last you 3-5 days in the fridge and it reheats like a dream.
- Can I freeze this vegetarian bolognese? You sure can! I like to portion it into single or double servings and then freeze it, or you can totally freeze the entire batch, too.
- Can I add extra vegetables to the pasta sauce? You sure can! Grated zucchini and carrots work great in this recipe.
Nutrition
Calories: 205kcal | Carbohydrates: 19g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 728mg | Fiber: 3g | Sugar: 6g | Vitamin A: 330IU | Vitamin C: 22.5mg | Calcium: 143mg | Iron: 3.9mg