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!
Is there anything more comforting on a cold evening than a warm cozy bowl of pasta? This tempeh bolognese tastes just as good as your classic bolognese and is a great way to add nutrient rich, plant-based protein to your diet. It's both vegan and gluten free and comes together in only 30 minutes for a perfect weeknight dinner! I love this bolognese served with chickpea or lentil pasta, but you can use any type of pasta you'd like.
📖 Recipe
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!
Ingredients
- 1 tablespoon olive oil
- 1 8oz block tempeh
- ¾ c diced onion
- ½ c chopped mushrooms
- 3 cloves minced garlic
- 2 c canned crushed tomatoes
- 2 tablespoon tomato paste
- ½ teaspoon chilli flakes
- ½ c spinach
- Chickpea pasta
- Chopped cilantro
- Water (as needed to thin)
Instructions
- 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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