Tempeh Bolognese
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!
10 minutes
20 minutes
Difficulty:
Intermediate
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 |
| Calculated per serving. | |
Serves: 2
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 8 oz8 oz8 oz Tempeh, block
- 3/4 cup3/4 cup3/4 cup Onion, diced
- 1/2 cup1/2 cup1/2 cup White Mushrooms, chopped
- 3 cloves3 cloves3 cloves Garlic, minced
- 2 cup2 cup2 cup Crushed Tomatoes
- 2 Tbsp2 Tbsp2 Tbsp Tomato Paste
- 1/2 tsp1/2 tsp1/2 tsp Chili Flakes
- 1/2 cup1/2 cup1/2 cup Spinach
- Chickpea Pasta
- Cilantro, chopped
- Water, (as needed to thin)
Process
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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