Vegan Quick Tempeh Spaghetti Bolognese

The best easiest spaghetti Bolognese accompaniments are simply a slice of crusty bread and a simple salad prepared with mixed salad leaves. Here are a few more suggestions for those days when family members are extra hungry or your having a special dinner:

Garlic Bread: Try using a vegan butter substitute and plenty of fresh garlic or garlic powder. You could also sprinkle some nutritional yeast on top for a cheesy flavor. The garlic bread can be grilled [broiled], oven baked, or cooked in an air-fryer until lightly brown and crisp.

Vegan Caesar Salad: Use a vegan Caesar dressing (made from soaked cashews blended with, lemon juice, garlic, Dijon mustard, capers, and other spices), or go for a vegan shop-bought dressing or vegan mayonnaise, romaine lettuce, and vegan parmesan cheese. You could also add some vegan crispy croutons for extra crunch.

Roasted Vegetables: A simple side dish that pairs well with almost anything. Try roasting a mix of your favorite vegetables like zucchini [courgette], bell peppers, asparagus, or Brussels sprouts with some olive oil, salt, and pepper.

Marinated Artichoke Hearts: These can be a tasty and tangy accompaniment that would balance the richness of the Bolognese sauce.

Vegan Caprese Salad: Use a vegan mozzarella substitute, ripe tomatoes, fresh basil, and a drizzle of balsamic glaze.

Steamed or Sauteed Greens: Kale, spinach, or Swiss chard can be quickly cooked with a bit of garlic and lemon juice for a healthy and simple side.

Italian White Beans: Cannellini beans cooked with garlic, rosemary, and vegan chicken broth make a delicious and protein-rich side dish.

Vegan Italian Sausage: There are many plant-based sausages available now. Grilled or sauteed, they would make a flavorful addition, especially for extra hungry people!

Bruschetta: A classic Italian starter. Use a nice vegan bread, tomatoes, fresh basil, garlic, and a drizzle of olive oil.

Baked Beans: We have two delicious baked bean recipes that pair well with most dishes, the first this classic Baked Beans in a Tomato Sauce and the second this traditional Boston Baked Beans. Both are quick and easy recipes and can be made in advance and enjoyed along with any meal.

Crispy Tofu Bites: These can be made to mimic chicken nuggets – a perennial kid favorite. Serve them with ketchup along with the Bolognese for extra texture and flavour.

Veggie Sticks and Hummus: Cut up some carrots, cucumbers, bell peppers, or other vegetables into sticks. Serve them with hummus alongside the Bolognese.

Sweet Potato Fries: These are a healthier alternative to regular fries and are naturally sweet. You can bake them in the oven or an air-fryer with a little bit of olive oil and salt, if liked.

Corn on the Cob: Easy to make and fun to eat. You can boil, steam or grill them and then brush with a little vegan butter and sprinkle some salt, if liked.

Fresh Herbs: Basil or parsley are traditional garnishes for Italian dishes like Bolognese. They add a burst of fresh flavor and a pop of color. If using basil, tear the leaves rather than chopping them to get the most flavor.

Nutritional Yeast: This can give a cheesy flavor to your dish, making it a good vegan substitute for the Parmesan cheese that's often sprinkled over Bolognese.

Vegan Parmesan: There are several brands of vegan Parmesan on the market, or you could make your own by pulsing cashews, nutritional yeast, garlic powder, and salt in a food processor.

Red Pepper or Chilli Flakes: If you like a little heat, a sprinkle of red pepper flakes can be a nice addition.

Lemon Zest: A bit of lemon zest can add a touch of brightness and help balance the hearty flavors of the Bolognese.

Toasted Breadcrumbs: These can add a pleasing crunch and a toasty flavor. To make them, just toss some fresh breadcrumbs in a pan with a bit of olive oil over medium heat until they're golden brown. Alternatively omit the oil.

Absolutely, tempeh Bolognese is perfect for gluten-free diets but do consider the following ingredients to ensure your Spaghetti Bolognese is free from gluten ingredients:

Tempeh: tempeh is naturally gluten-free, but always verify the ingredients list to ensure no gluten-containing additives are present.
Pasta: Use gluten-free spaghetti. There are plenty of options in supermarkets nowadays, including those made from brown rice, corn, quinoa, and other gluten-free grains.
Tamari Soy Sauce: Ordinary soy sauce is not gluten-free but Tamari soy sauce is generally gluten-free. Still, always check the label to ensure it is certified gluten-free as some brands may contain traces of wheat.
Mixed Herbs: Most pure spices and herbs are gluten-free, but some blends may contain gluten as a filler or anti-caking agent, so do check the label.
Vegetable Stock or Broth: If you're using vegetable stock or broth, ensure it's a gluten-free brand as some stocks can contain gluten.
Tomato Paste, Canned Tomatoes, and Other Ingredients: These are generally gluten-free, but it's always a good practice to check labels as certain brands may add thickeners or other additives that contain gluten.

Traditional Bolognese is prepared with meat, but the meat can be easily replaced with a plant-based substitute such as tempeh. But tempeh has a distinct texture and is not liked by everyone so here are a few vegan protein alternatives that are perfect for Bolognese:

Lentils: These are a popular choice in vegan and vegetarian cooking because they have a substantial texture that holds up well in sauces. Brown or green lentils would work best in a Bolognese. They also cook quickly, in about 20-30 minutes. For a quick Bolognese its best to use pre-cooked lentils or go with a can of lentils.

Mushrooms: Finely chopped mushrooms, can give a great "meaty" texture. They also add a depth of flavor known as umami, which provides lots of savoury flavours for the Bolognese sauce. Any type of mushroom can be used, and to save time if you have a food processor add the mushrooms and pulse a few times until the mushrooms are fine diced.

Textured Vegetable Protein (TVP): This is a dehydrated soy product that, when rehydrated, has a texture similar to ground meat. It's a good source of protein and cooks very quickly. Just remember to rehydrate it before using for the Bolognese recipe.

Tofu: Crumbled tofu can be a good substitute. Use firm or extra-firm tofu and press it to remove excess moisture before crumbling.

Vegan Meat Crumbles or Mince: There are many brands of vegan "meat" or "beef" crumbles or mince available in the fresh and frozen section of most grocery stores and supermarkets. These are often made from soy or pea protein and are designed to mimic the texture of ground meat.

Walnuts: While this may seem a bit unusual, finely chopped walnuts can add a wonderful texture to Bolognese sauce. Walnuts are also a wonderful source of omega-3 fatty acids. The fine chopped walnuts can also be mixed with a different tempeh substitute, as well as a little grated carrot for a unique home-made meat alternative!

Cauliflower: Finely chopped or riced cauliflower can also work as a lighter option. It doesn't have as much protein as some of the other options, but it can give a nice texture to the sauce.

Of course, as with any recipe do feel free to substitute any of the ingredients for a similar ingredient that you may have to hand. A few ideas:

Vegetable Broth or Stock/Oil: You can use any type of oil you prefer, such as olive oil. If you want to avoid oil, you can sauté your vegetables in a bit of vegetable broth or water instead.
Tomato Paste [puree]: If you don't have tomato paste, you can substitute with tomato sauce or crushed tomatoes. Just keep in mind that these have a thinner consistency and may not give as concentrated a tomato flavor as paste.
Soy Sauce: If you need a gluten-free option, make sure to use tamari or a certified gluten-free soy sauce. For a soy-free sauce that is similar in flavour to soy sauce coconut aminos are a good choice. A vegan Worcestershire sauce can also replace the soy sauce.
Sugar: The sugar in the recipe is to balance the acidity of the tomatoes. If you want to avoid refined sugar, you can use a natural sweetener like maple syrup or date sugar. You could also use a bit of grated carrot for sweetness.
Spaghetti: If you're making the dish gluten-free, be sure to use gluten-free pasta. Alternatively, you can use a vegetable-based "pasta" like spiralized zucchini [courgette] or sweet potato.

Several types of vegetables can be spiralized to create vegetable "spaghetti" or "noodles". Here are a few common ones:

Zucchini: Also known as "zoodles", zucchini is one of the most popular vegetables to spiralize. It has a mild flavor and softens nicely when cooked, but still retains some crunch.

Carrots: These create vibrant, crunchy noodles. They take a bit longer to cook than zucchini.

Sweet Potatoes: Sweet potato noodles are sturdier than zucchini and have a slightly sweet flavor. They're great for heartier sauces.

Cucumbers: These are usually eaten raw and are perfect for cold "noodle" salads. They're very watery, so they don't hold up well to cooking.

Squash: Both yellow squash and firmer squashes like butternut can be spiralized. The texture and cooking time will vary depending on the type of squash.

Beets: Spiralized beets can be eaten raw or cooked, and they add a beautiful color to any dish.

Parsnips: These have a slightly sweet, nutty flavor and a firm texture that holds up well to cooking.

Bell Peppers: Although not traditionally spiralized, you can create thin strips using a spiralizer which can be used raw in salads or lightly sautéed.

Remember that the cooking time will vary depending on the type of vegetable and the thickness of the "noodles". Always start with a shorter cooking time and then check the texture before continuing to cook. Some people prefer their vegetable noodles to have a bit of crunch, while others prefer them softer.

Spiralizing vegetables is relatively easy once you know how to do it. Here are general instructions using a spiralizer:

Materials Needed:

A spiralizer: There are many types on the market, from handheld versions to countertop models with crank handles. The best thing is they don't usually require electricity to operate. Also, if your after a low cost spiralizer have a look around your local thrift stores or charity shops, or online community sales group, you may even be lucky and bag a freebie!

A vegetable: Choose one suitable for spiralizing, such as zucchini, carrot, beet, sweet potato, or cucumber.

Steps:

Prepare the vegetable: Wash the vegetable thoroughly and peel it if desired. Some vegetables like zucchini and cucumber can be spiralized with the peel on, while others like sweet potato and beet are typically peeled. Trim the ends to make them flat and even.

Set up the spiralizer: Depending on your specific model, you might need to assemble the spiralizer. Choose the blade that will create the size and shape of noodles you want. There are usually options for thin spaghetti-like noodles, thicker noodle shapes, and ribbon-like shapes.

Spiralize the vegetable: Place the vegetable onto the spiralizer. If you're using a handheld model, you'll hold the vegetable with one hand and turn the spiralizer with the other. If you're using a countertop model, you'll secure the vegetable between the blade and the crank handle, then turn the handle to spiralize.

Cook or serve the noodles: Spiralized vegetables can be served raw or cooked. Cooking methods vary, but you can often sauté them in a bit of oil for a few minutes until they reach your desired level of tenderness.

Remember to be careful when using a spiralizer, as the blades are very sharp. Always secure the vegetable firmly and watch your fingers when you're turning the spiralizer.

Meal prepping spaghetti Bolognese is a great idea. Having the individual ingredients measured, chopped or cooked in advance are all wonderful ways to speed up the cooking and to have an almost instant dinner!

Pre-Chop Vegetables: You can chop all your vegetables (onions, bell peppers, and garlic) a few days in advance and store them in an airtight container in the refrigerator.

Pre-Cook Tempeh: You could crumble and cook the tempeh in advance and then store it in an airtight container in the fridge. When it's time to make the Bolognese, you'll just need to heat it up in the sauce.

Make the Sauce in Advance: The Bolognese sauce can actually be made entirely in advance. It can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. When you're ready to use it, just heat it up on the stovetop or in the microwave.

Pre-Measure Spices and Other Ingredients: You can measure out your spices, tomato puree, soy sauce, and vinegar in advance and keep them in small containers or dishes. This way, you can just dump everything in when it's time to cook, without having to measure anything.

Freeze Tempeh: If you're not planning to cook the tempeh immediately, you can freeze it. Freezing and thawing tempeh can actually improve its texture and make it more absorbent, which is perfect for a sauce like Bolognese.

Use Pre-Cooked or Instant Pasta: If you're really short on time, there are pre-cooked pasta options available in the supermarket or grocery store. Alternatively, you can cook your pasta in advance (just undercook it slightly), toss it with a little oil to prevent sticking, and then refrigerate it. Reheat it by dropping it into boiling water for a minute or two.