Description
This tempeh bolognese is made with crumbled tempeh and veggies. It’s packed with plant-based protein and a great vegetarian option to serve over pasta!
Ingredients
- 1 Tablespoon olive oil
- 3 cloves of garlic, minced
- 1 yellow onion, chopped
- 1/2 medium yellow bell pepper, chopped
- 1 (8-oz) package of tempeh, crumbled
- 2 cups canned diced tomatoes
- 2 Tablespoons tomato paste
- 1 Tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground pepper
- 1/2 teaspoon sea salt
- fresh basil, thinly sliced, for serving
- vegan parmesan, for serving
- cooked spaghetti squash or pasta, for serving
Instructions
- In a large pot or skillet, 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 your pasta or spaghetti squash has finished cooking.
- Place pasta on plate, top with tempeh bolognese mixture, sprinkle on fresh sliced basil and parmesan, if using and serve.
- Category: Lunch/Dinner
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 483
- Sugar: 16g
- Sodium: 541mg
- Fat: 7g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
Keywords: vegan bolognese