Hearty Tempeh Bolognese

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5 from 1 vote

Hearty Tempeh Bolognese

This hearty vegan pasta is the perfect warming meal for a chili night. Leftover sauce stores well in the fridge and is also fantastic served on a piece of garlic toast. Yum!
My Notes:
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Meal Type: dinner
Special: Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Vegan Meat
Tool: Stove
Ingredient: Pasta, Tempeh, Tomatoes
Servings: 4
Calories: 349kcal
Ingredients
  • 8 oz pasta of choice (gluten-free, if preferred)
  • 1 tablespoon(s) olive oil
  • 3 cloves garlic minced or pressed
  • 1 yellow onion chopped
  • 7 oz tempeh crumbled
  • 1 red pepper chopped
  • 1 14 oz can(s) diced tomatoes
  • 2 tablespoon(s) tomato paste
  • 1 tablespoon(s) apple cider vinegar
  • 1 teaspoon(s) Italian seasoning
  • 1 handful(s) fresh basil for serving
Instructions
  • Bring a large pot of water to a boil and cook the pasta according to instructions on the packaging.
  • Heat olive oil over medium-high heat in a large pan. Add onion and garlic and sauté until the onion turns translucent and beings to brown, about 5 minutes. Add the tempeh and red pepper and sauté for another 5 minutes.
  • Reduce heat to medium-low and add diced tomatoes, tomato paste, vinegar and mixed herbs – season with salt and pepper to taste. Bring to boil and let it simmer for 10 - 15 minutes until the tomatoes have cooked.
  • To serve, divide pasta and bolognese between plates and garnish with fresh basil leaves.
Notes
Oil-free: to make oil-free simple omit the oil and do a water or broth sauté instead. 
Tempeh: tempeh is a fermented patty made using whole soybeans. It can be found in the refrigerated health section of your grocery store or in health food stores. If you want to make a similar recipe but without tempeh, try my tofu bolognese or lentil ragu
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 349kcal | Carbohydrates: 56g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 153mg | Potassium: 633mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1072IU | Vitamin C: 50mg | Calcium: 111mg | Iron: 3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan