Go Back
+ servings
Wooden spoon stirring a pot of tempeh bolognese sauce that is topped with fresh basil.
Print Recipe
4 from 7 votes

Tempeh Bolognese

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!
Prep Time10 minutes
Cook Time45 minutes
Course: Lunch/Dinner
Cuisine: American
Keyword: vegan bolognese
Servings: 2


  • 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


  • 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.


Serving: 1/2 of recipe | Calories: 483kcal | Carbohydrates: 35g | Protein: 28g | Fat: 7g | Sodium: 541mg | Fiber: 6g | Sugar: 16g