Vegan tempeh bolognese! A cozy plant-based meal that’s packed with protein, heart-healthy fats, and tons of vegetables in each serving. This delicious meal comes together in just about 35 minutes, and tastes so good over some pasta or zucchini noodles!
What is tempeh?
Tempeh is a plant-based protein made primarily from soybeans and whole-grains, like rice. It’s a good source of protein and fiber, and has a chewy, nutty flavor.
Compared to tofu, it has more of a firm texture, making it a great vegan substitute in meat sauces like this vegan bolognese. Tempeh pretty much takes on whatever flavor its given, so there’s so much you can do with it!
What you’ll need to make tempeh bolognese
For the perfect “meaty” texture, I used a combination of crushed walnuts and crumbled tempeh. Combined with the carrots and onions, they come together to form the most delicious, hearty “meat” sauce.
Here’s what you’ll need:
- One 8 oz package of tempeh- I usually grab an unflavored one
- Crushed walnuts
- Crushed tomatoes
- Low-sodium vegetable broth
- Onion, carrots & garlic
- Balsamic vinegar
- Dry red wine- this one’s optional, but so delicious!
- Tomato paste
- Olive oil
- Spices like oregano, red pepper flakes, salt & pepper
The longer you let the sauce simmer, the more flavorful it becomes. This delicious tempeh bolognese sauce can be served over your favorite pasta, or even a veggie noodle like zucchini! It’s so flavorful as is, but can also be topped off with nutritional yeast or some vegan parmesan.
This recipe makes about 4 servings of sauce. If you’re only cooking for one or want to double the recipe, you can separate the leftovers into individual ziplock bags, and freeze them for up to 3 months.
It would be a great last-minute dinner option when you need something quick & nutritious!
This simple dinner is a great way to pack in more vegetables and plant-based protein into your diet. I can’t wait for you guys to try it!