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!
- 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
- 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.
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.
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