Tempeh Bolognese (Edit recipe)

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This tempeh bolognese is a delicious plant-based take on your classic bolognese and can be made with any pasta you’d like. Perfect for a healthy and comforting weeknight dinner that comes together in just 30 minutes!

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 2

Ingredients

1 Tbsp Extra Virgin Olive Oil
8 oz Tempeh, block
3/4 cup Onion, diced
1/2 cup White Mushrooms, chopped
3 cloves Garlic, minced
2 cup Crushed Tomatoes
2 Tbsp Tomato Paste
1/2 tsp Chili Flakes
1/2 cup Spinach
Chickpea Pasta
Cilantro, chopped
Water, (as needed to thin)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Grate tempeh with a box grater into small pieces.
Heat a skillet over medium. Once hot, add oil and onions And sauté for 4-5 minutes until onions soften. Add in crumbled tempeh, mushrooms and garlic and sauté until lightly golden brown (about 5 minutes.)
Stir in crushed tomatoes, tomato paste, spinach, and red pepper flakes. Thin with water if needed. Bring sauce to a boil and then reduce to a low simmer. Let simmer for 10 minutes to allow sauce to thicken, stirring occasionally.
While sauce is simmering, cook pasta according to package instructions.
Top your pasta with the tempeh bolognese and garnish with chopped cilantro, chilli flakes and freshly ground black pepper!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	248
Fat:	15 g
Carbohydrates:	13 g
Protein:	19 g
Cholesterol:	0 g
Sodium:	42 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.