Vegan Tempeh Bolognaise

Vegan Tempeh Bolognese

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Vegan Tempeh BologneseDelicious Easy Vegan Tempeh Bolognese

My easy vegan Tempeh Bolognese recipe is an ideal quick, mid-week meal. Perfect for busy families.

Or if your just feeding a couple of people, you’ll have leftovers to enjoy!

I decided to use Tempeh for this recipe as I had a packet that I bought when it was on special offer and was close to its best before date! This was my first time cooking with Tempeh and I was very impressed. Its texture is pleasant, a bit like Quorn mince without the Quorn mushroomy taste!

Tempeh doesn’t have a strong taste so it would be good for fussy eaters especially kids.

As with all new foods I prepare for my family I happily conducted a quick google to look up Tempeh’s health benefits and was impressed. Especially seeing as Tempeh is a source of B12 and is a complete protein.

tofoo.co tempeh
This is the Tempeh that I used to create a delicious Bolognese! My family’s new favourite!

So I will be creating more recipes to utilise Tempeh’s goodness.

What exactly is Tempeh?

Tempeh originated in Indonesia at least a 1000 years ago! It is soybeans that have been fermented. As such Tempeh is much more easily digestible and thankfully causes less wind. Perfect for new plant-based eaters who are concerned with beans and there digestibility! Vegan Tempeh Bolognese

What is Bolognese?

Bolognese is an Italian meat-based sauce that is also known as a ragu.

Bolognese served with pasta was recorded as a recipe in an Italian cookery book dated 1891!

The best traditional dishes always stand the test of time!

I served my family’s Vegan Tempeh Bolognese with spaghetti but was surprised to discover that tagliatelle is traditionally the type of pasta to serve with Bolognese.

Vegan Tempeh Bolognese

Serves 4 depending on portion sizes and sides.

My daughter complained her portion was too small so if you’d like large portions then double the recipe! I guess that was a good thing as she was enjoying her Bolognese and wanted seconds!

Next time I will serve with homemade garlic bread and a large mixed salad to make our Tempeh Bolognese more filling! 

(This is an oil-free recipe but feel free to sauté with a tablespoon of oil)

Vegan Tempeh Bolognaise

Vegan Tempeh Bolognese

Vegan Tempeh Bolognese is perfect for those busy days when you need something nutritious but only have 30 minutes to cook! Super quick and easy yet full of flavour, Serve Tempeh Bolognese with your favourite pasta or use as a baked potato topping. Yum!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner, Lunch, Main Course
Cuisine American, British
Servings 4
Calories 158 kcal

Equipment

  • Sauté pan/deep frying pan

Ingredients
  

  • 200 grams Tempeh Or 7 oz. Crumble or chop small your tempeh block. Alternatively try 200-300 grams of fine chopped mushrooms, which always results in a tasty Bolognese.
  • 400 grams tinned tomatoes Or 14 oz. Alternatively use passata.
  • 1 medium onion, chopped. Or about 6 oz/170 grams/ 1 and 1/2 cups
  • 1 whole bell pepper, chopped. Or about 5 oz/140 grams/1 and a 1/2 cups. I used frozen mixed peppers and just chopped them into smaller pieces while still frozen.
  • 3 cloves garlic, sliced
  • 2 tablespoons tomato puree
  • 1 tablespoon red wine vinegar Or apple cider vinegar
  • 1 tablespoon soya sauce I use Tamari which is gluten-free, has less sodium and tastes nicer!
  • 1 teaspoon mixed herbs
  • 250 ml vegetable stock Or 1 cup. Plus a few tablespoons extra if required.
  • pasta The type and quantities are your choice. But 300-400 grams dried for 4 people is within the recommended amounts.

Instructions
 

  • Prepare your choice of pasta according to package instructions.
    (when pasta is ready drain and reserve some of the cooking liquid and leave the pasta on the stove covered to keep it warm for a few minutes while the Tempeh Bolognese is cooking)
  • Sauté onion and garlic in 1 cup of vegetable stock for around 8 minutes.
    If the pan is getting too dry add an extra splash of stock.
  • Tip in bell pepper and tempeh.
    Mix.
    Cook for 5 minutes. Stir frequently to avoid sticking too much.
    tempeh and bell pepper
  • Lower your heat.
    Add chopped tomatoes, tomato puree, red wine vinegar, soya sauce and mixed herbs.
    Mix well.
    tempeh mix
  • Cook for 6 minutes.
    Add a splash of the pasta water to loosen the sauce up if required.
    Season with salt and pepper to taste.
  • Serve and enjoy!
Keyword flexitarian, meat free, Plant-based, Vegan, Vegetarian
chopped tempeh
Chopped, shredded Tempeh
vegan tempeh bolognaise
Served with a grinding of red chilli flakes, twist of black pepper corns and a sprinkle of vegan plant-based grated cheese. I wanted to add basil leaves but due to the pandemic or Brexit, my local shop has been out-of-stock of herbs for many weeks!

Please note:

The following nutritional breakdown is for guidance only and is not an exact science. Pasta not included in calculation. Check the back of your pasta packet for nutritional guidance.

Many thanks!

 

For more easy, quick, nutritious meal ideas check out…

My Vegan Potato, Leek and Corn Chowder topped with Crispy Kale:
Vegan Potato and leek chowder

Or enjoy a piping hot, bowl of Vegan Beef Stew:

vegan beef stew

 

For a delicious, rich dark chocolate but nutritious dessert, try my Vegan Chocolate Pudding:

This is a game-changer pudding. So quick and easy. Perfect for a sweet, chocolate hit but full of hidden nutrition from the silken tofu!
Vegan Chocolate Pudding

 

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traditionalplantbasedcooking

Vegan Tempeh BolognaiseVegan Tempeh Bolognese

8 Comments

    • Yeah Tempeh is often overlooked but so easy to cook with. I ignored it for years in the supermarket wondering what it was but forgetting to look it up! I was missing out!

  1. HI! I’m not vegan, BUT, I really like the ingredients listed here. My niece used to live with us and she was vegan so I learned a lot about plant based foods that she enjoyed. Now I have a wonderful new dish to make her when she comes for dinner

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