This tempeh bolognese sauce is made with ground tempeh and served over spaghetti squash for a hearty meal that’s easy to make, packed with protein and super healthy!
Don’t mind that I can never remember how to pronounce “bolognese”… this recipe is one of our favorites! I love how quick and easy this recipe is AND it packs in a lot of veggies into one meal. Always a bonus in my book.
If tempeh is new to you, be sure to check out this tempeh 101 post. I chat about what tempeh is, the health benefits and some delicious tempeh recipes. I’ve been a fan of tempeh for years but I know it’s an intimidating ingredient. Trust me when I say, you’re in good hands. This is a great recipe to try out tempeh for the first time! Next Meatless Monday meal? I think so. You won’t regret making this bolognese plant based.
The dish reheats well so you can make a full batch on Sunday and eat it throughout the week. I actually think the pasta sauce tasted better on the second day after the flavors had a little time to marinate.
Ingredients in Tempeh Bolognese
yellow bell pepper
canned diced tomatoes
red wine vinegar
How to Make Tempeh Bolognese Pasta Sauce
First things first, I love serving this pasta sauce over spaghetti squash. I wrote an entire blog about the best way to cook spaghetti squash. Have pasta-like strands and spaghetti squash that isn’t watery.
While your spaghetti squash cooks, chop up your vegetables. In a large skillet, heat olive oil over medium-high heat. Add the onion and garlic to the skillet and sauté until fragrant. Make sure you stir frequently so they don’t burn. Add in the bell pepper and crumbled tempeh and sauté for another five minutes.
Reduce the heat to medium-low and add in the diced tomatoes, tomato paste, red wine vinegar, oregano, salt and pepper to the pan. Combine and let the mixture simmer for 5-6 minutes, stirring occasionally. Turn the heat down to low to keep warm until the spaghetti squash is done cooking.
When the spaghetti squash is done cooking, remove from the oven and use a fork to gently pull the flesh from the peel. Place the spaghetti squash noodles on a plate, top with the tempeh mixture, fresh basil and vegan parmesan or nutritional yeast. Voila! A delicious vegetarian meal that packs the plant based protein and nutrients.
If you make this tempeh bolognese pasta sauce, please be sure to leave a comment and star rating letting me know how it turns out for you! Your feedback is super helpful for the EBF team and other EBF readers.
Preheat oven to 375°F and prepare spaghetti squash for roasting. Chop in half lengthwise and scoop out seeds and strings. Using your hands, rub a little olive oil over the inside of each spaghetti squash half and sprinkle with salt and pepper. Flip over so squash is cut-side down and bake in the oven for about 45 minutes or until squash is easy to poke through with a fork.
Meanwhile start prepping your veggies. About 20 minutes into the squash baking, grab a large pot or skillet and 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 the spaghetti squash is done cooking.
Once spaghetti squash is cooked, remove from oven and use a fork to gently pull the squash flesh from the peel to separate the flesh into “noodles.” Place spaghetti squash noodles on plate, top with tempeh mixture, fresh sliced basil and serve.
Serving Size:1/2 of recipe
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