Tempeh bolognese is the perfect dinner when you want something quick and tasty! Pair it with your favorite pasta and dinner salad for a 30 minute meal. 

Talk about pure comfort food! This sauce is so hearty, similar to a meat sauce but it’s made with vegan ingredients while still being protein packed from the tempeh. 

What is Tempeh? 

Tempeh is a traditional Indonesian food made from fermented soybeans. The fermentation process binds the soybeans into a firm, cake-like form.

Tempeh has a nutty, earthy flavor and a firm texture, making it a popular meat substitute in vegetarian and vegan diets. It is rich in protein, dietary fiber, vitamins, and minerals, and it also contains probiotics, which can benefit digestive health. Tempeh can be sliced, crumbled, or cubed and used in various dishes, such as stir-fries, sandwiches, salads, and sauces.

Is Tempeh the Same as Tofu? 

No. Tempeh and tofu are both soy-based meat substitutes but differ in several ways. Tempeh is made from fermented whole soybeans, giving it a firm, chewy texture and a nutty, earthy flavor, while tofu is made from coagulated soy milk and has a softer, smoother texture with a milder flavor. Tempeh is higher in protein and fiber due to the fermentation process and the use of whole soybeans, whereas tofu is more versatile in its culinary uses, ranging from soups to desserts.

Ingredients Needed

• Tempeh – can be found in the grocery store near the tofu.
• extra-virgin olive oil
• Veggies: onion, carrot, celery, 
• Seasoning: salt, garlic, red pepper flakes, oregano
• tomato paste
• red wine – any will work. We are talking about regular wine, not the ones labeled cooking wine. 
• tomato puree or crushed tomatoes
• low sodium soy sauce, tamari, or coconut aminos
• Optional: honey – or maple syrup if you wanted to keep this bolognese recipe vegan. 

How to Make Tempeh Bolognese

Boil or steam the tempeh for 10 to 15 minutes to remove the bitterness. Once it has cooled, grate it or finely chop into small pieces and set aside. 

Add oil to a large pot over medium heat. Add the chopped veggies and cook until soft or for 3-5 minutes. 

Add the minced garlic and tempeh, then cook for another minute. 

Stir in the tomato paste, oregano, and pepper flakes. 

Pour in the wine and scrape the bits off the bottom to deglaze the pan. 

Mix in the soy sauce and tomato puree, then bring to a simmer. 

Simmer for 10-20 minutes. 

If needed, add the honey to balance out the flavor. 

Serve with pasta, zoodles, gnocchi, or spaghetti squash. 

Tips and Variations 

• If you can’t find tempeh or want to swap it out you can always use tofu or cooked lentils. 
• Keep the leftover bolognese in an airtight container for up to 5 days. Reheat in the microwave or on the stove top. 
• Feel free to add more veggies like zucchini or mushrooms. 
• Sprinkle with parmesan or vegan cheese if desired. 

More Delicious Pastas & Sauces: 

• Gnocchi Al Ragu
• Tortellini Caprese Salad
• One Pot Pasta
• Harissa Pasta
• Pasta Pomodoro with Burrata
• Green Pea Pasta

Tempeh Bolognese

Tempeh bolognese is the perfect dinner when you want something quick and tasty! Pair it with your favorite pasta and dinner salad for a 30 minute meal.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

Author: Abbie

Ingredients

• 1 package 8 ounces tempeh
• 1 tablespoon extra-virgin olive oil
• 1 onion diced
• 1 carrot diced
• 1 celery stalk diced
• 1 teaspoon salt
• 4 cloves garlic minced
• ½ teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste
• 1/3 cup red wine
• 1 can 28 ounces tomato puree or crushed tomatoes
• 1 tablespoon low sodium soy sauce tamari, or coconut aminos
• Optional: 1 teaspoon honey

Instructions

• Steam or boil tempeh for 10 to 15 minutes prior to using (this removes any bitterness). Once cooled, finely chop into small pieces or grate.
• In a large pot over medium heat, add oil. Add onion, carrot, celery, and salt and cook till translucent, 3-5 minutes.
• Add garlic and tempeh and cook for 1 minute.
• Add pepper flakes, oregano, and tomato paste and cook for 1 minute.
• Add wine and deglaze pan, scraping up any brown bits.
• Add tomato puree and soy sauce, mix well, and bring to a simmer. Cook for 10 to 20 minutes.
• Taste and add optional honey if the flavors need to be smoothed out.
• Serve with pasta, spaghetti squash, and/or vegetable noodles.

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