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This Vegan Spaghetti Bolognese recipe is prepared with tempeh and is incredibly simple and quick to prepare, and full of delicious flavours. It's the perfect recipe for those new to plant-based recipes or beginner cooks. This recipe can be prepared as oil-free if necessary.

3 bowls of tempeh Bolognese with chopped chives and a salad bowl in background.

We use tempeh for this recipe, which is fermented soya beans, but this can be replaced with fine diced mushrooms, soya mince or crumbles, or fine chopped tofu.

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Tempeh Bolognese served on spaghetti pasta in white bowl and silver fork to side.

What is tempeh?

Tempeh originates from Indonesia, specifically the island of Java. It's a traditional Indonesian food and has been a staple source of protein there for centuries. Historians theorize that tempeh may have been first produced as a byproduct of the tofu-making process. Tofu was introduced to Indonesia by Chinese immigrants, and it's possible that the process of making tofu led to the discovery of tempeh. This is purely speculative, however, and the true origins of tempeh remain somewhat mysterious.

Tempeh is made by culturing and fermenting soybeans that results in the soybeans transforming into a cake like block similar to tofu. It's a unique product that's different from other soy products such as tofu or soy milk because it undergoes a fermentation process and uses the whole soybean, which results in the tempeh retaining more protein, fibre, vitamins and minerals compared to tofu.

While tempeh is traditionally made from soybeans, variations made from other types of beans, wheat, or a mixture of beans and grains are also found. Tempeh is commonly found in traditional Indonesian dishes and is an important source of protein, especially for those who can't afford meat or choose not to eat it.

Why tempeh for Bolognese?

We decided to use tempeh for this Bolognese recipe simply because our local supermarket had a special offer on tempeh and as we had never tried this ingredient we were curious as to what it would be like. We were pleasantly surprised as the tempeh provided a meaty texture that has a tasty flavour that works well with tomato sauce. Also the tempeh did not require long cooking which was perfect for a quick and easy Bolognese. Even better was that our kids also enjoyed the tempeh so that was another win. We went back to the supermarket and stocked up on a few more tempeh packets to stash within the freezer.

bowl of tempeh Bolognese with silver fork and salad to side.

Tempeh is soybeans that have been cooked, but not completely, and then fermented. As such Tempeh is much more easily digestible and thankfully can lead to less wind! Perfect for new plant-based eaters who are concerned with bean products and there digestibility!

Ingredients

The ingredients you will need for this meat-free Bolognese recipe are:

vegetable oil or a small amount of vegetable stock or broth
tempeh
bell pepper
onion
garlic
can chopped tomatoes
tomato paste/puree
red wine vinegar
soy sauce
mixed dried herbs
sugar & salt & pepper

To serve:

cooked spaghetti pasta

How to prepare

This really is a quick and easy meat-free Bolognese recipe. Tempeh Bolognese is the perfect fast fuss-free after work meal or for those days when you need quick home-made meals.

onion and garlic sautéing in veggie stock in skillet pan.

Step 1: Sauté the onion and garlic in either vegetable stock or a tablespoon of oil for about 8-10 minutes.

chopped peppers and tempeh added to skillet pan.

Step 2: Add the bell pepper and tempeh pieces and cook for a further 5 minutes.

Bolognese sauce cooking in skillet with black ladle.

Step 3: Next add the tomato paste, tinned tomatoes, red wine vinegar, soy sauce, dried herbs, sugar, and simmer for 10 minutes. Meanwhile prepare the spaghetti pasta according to the packaging instructions.

Step 4: Season to taste and serve the Bolognese sauce with the cooked spaghetti pasta, and scatter over any garnishes such as chopped chives or sliced spring onions.

More tempeh recipes

We have a few more family favourite tempeh recipes to share such as this Traditional Irish Corned 'beef' and Cabbage Stew, and this Corned 'beef' Tempeh Hash, both tasty family meals adapted from old-fashioned recipes. Also, if you love Bolognese recipes then do check out our other Bolognese recipe which can be prepared in the slow cooker: Slow Cooker Green Lentil Bolognese. Finally, although this Vegan Smoked Tofu Kedgeree recipe uses smoked tofu, the tofu can be replaced with tempeh. Kedgeree is a classic Scottish cooked breakfast dish and is also nice for a special brunch meal.

***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***

📖 Recipe

Vegan Spaghetti Bolognese (with tempeh)

Course: Dinner

Cuisine: American, British, Italian

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 552kcal

Author: Jacq

Print Recipe

US Customary - Metric

Equipment

Sauté pan, skillet or similar

Ingredients

To sauté the onion and garlic:

240 millilitres vegetable broth or 1-2 tablespoons of oil
170 grams onion diced
4 cloves garlic minced or fine diced. Use more if liked. Or replace with 2 teaspoons of garlic powder.

For the Bolognese:

200 grams tempeh Crumble, grate or dice your tempeh. Alternatively use 200-300 grams of fine chopped mushrooms.
2 whole bell peppers any colour, diced, or use the equivalent of frozen mixed peppers
2 tablespoon tomato paste
2 cans diced tomatoes 400g [14oz] cans
1 tablespoon red wine vinegar Alternatively use balsamic or apple cider vinegar.
1 tablespoon soy sauce
2 teaspoon dried mixed herbs
1 teaspoon sugar optional and only needed to balance out the tomatoes if required. Can replace with maple syrup/coconut or date sugar.

Accompaniments:

400 grams dried spaghetti pasta

Instructions

Cook the onion and garlic in the vegetable broth for 10 minutes.
If the pan is getting too dry add an extra splash of broth or water.
(Alternatively heat the oil over a medium heat and cook the onion for 5 minutes until soft. Mix through the garlic and cook for a further 1-2 minutes. If the pan gets too dry simply add a little splash of water)
240 millilitres vegetable broth, 170 grams onion, 4 cloves garlic
Next add the chopped bell pepper and chopped tempeh pieces.
Mix everything together and cook for 5 minutes, stirring frequently.
Add a small splash of vegetable stock if necessary.
2 whole bell peppers, 200 grams tempeh
Meanwhile cook your spaghetti pasta according to the package instructions. Once the pasta is cooked, drain it and leave in the pan with the lid on to keep warm.
400 grams dried spaghetti pasta
Lower the heat and add the cans of chopped tomatoes, tomato paste, red wine vinegar, soy sauce, sugar and mixed herbs to the pan.
Mix well.
2 tablespoon tomato paste, 2 cans diced tomatoes, 1 tablespoon red wine vinegar, 1 tablespoon soy sauce, 2 teaspoon dried mixed herbs, 1 teaspoon sugar
Gently cook for 10 minutes.
Season with salt and pepper to taste.
Optional: Add a little veggie broth if required to loosen up the cooked sauce but this may not be required and is just individual preferences.

Notes

Nutritional information is provided for guidance only and is not a strict analysis as ingredients vary, data includes the spaghetti pasta.
Leftover Bolognese can be stored in the fridge, in a covered container, for up to 3-4 days.
Or frozen for 2-3 months.
Reheat in a saucepan with a little extra veggie broth added if the sauce is too thick. Heat until piping hot throughout.
Tempeh can be easily replaced with vegan mince or crumbles, diced mushrooms or rehydrated textured vegetable protein [TVP] mince.
For a gluten-free Bolognese, use a gluten-free broth, Tamari soy sauce, gluten-free pasta and double check the rest of the ingredients for gluten ingredients.
Surprisingly, the spaghetti Bolognese that we know and love today is not actually Italian, instead it has evolved within the United States and British cuisines, but it does have its roots in traditional Italian cuisine.

Nutrition

Comments

We would love to know how you got on with the tempeh Bolognese recipe so do drop us a comment below. All feedback is very much appreciated. Thanks so much. Jacq x