Vegan Tempeh Bolognese is perfect for those busy days when you need something nutritious, delicious and fast. This recipe is super easy and quick yet full of classic, rich, savoury, satisfying flavours. Perfect for new vegans, plant-based dieters, students, new cooks, busy families. everyone and anyone who appreciates good humble food!
240millilitresvegetable brothor 1-2 tablespoons of oil
170gramsonion diced
4clovesgarlicminced or fine diced. Use more if liked. Or replace with 2 teaspoons of garlic powder.
For the Bolognese:
200gramstempehCrumble, grate or dice your tempeh. Alternatively use 200-300 grams of fine chopped mushrooms.
2wholebell peppersany colour, diced, or use the equivalent of frozen mixed peppers
2tablespoontomato paste
2cansdiced tomatoes400g [14oz] cans
1tablespoonred wine vinegarAlternatively use balsamic or apple cider vinegar.
1tablespoonsoy sauce
2teaspoondried mixed herbs
1teaspoonsugaroptional and only needed to balance out the tomatoes if required. Can replace with maple syrup/coconut or date sugar.
Accompaniments:
400gramsdried 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)
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.
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.