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–+ servings
vegan bolognese

Tempeh Bolognese

5 from 1 vote
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Ingredients

  • 8 package package of tempeh, crumbled
  • 18 oz crushed tomatoes
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 2 large carrots, peeled and diced
  • 3 cloves of garlic, crushed
  • 1 cup low-sodium vegetable broth
  • 1/3 cup dry red wine (optional)
  • 1/3 cup walnuts, chopped
  • 1 tbsp balsamic vinegar
  • 2 tbsp tomato paste
  • 1 tsp dry oregano
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper

Serve With

  • Pasta of choice
  • Fresh basil
  • Nutritional yeast or vegan parmesan, to top

Directions

  1. Heat a large pan with the olive oil on medium/low heat, and saute your chopped carrots and onions until soft- for about 3-5 minutes.
  2. Add in the crumbled tempeh, walnuts, garlic, spices, and balsamic and cook together for an additional 10 minutes, stirring occasionally.
  3. Pour in the red wine, and let it cook for 2-3 minutes. Then add in your crushed tomatoes, tomato paste, and vegetable broth.
  4. Cover the pot, bring it to a boil, and reduce the heat to low. Let it simmer over a low flame for about 15-18 minutes. If you prefer a thicker sauce, let it cook down even more until it thickens.
  5. Serve fresh with your choice of pasta. Top with fresh basil or herbs, nutritional yeast, or vegan parmesan.
  6. Leftovers can be stored in the fridge for up to 1 week. When rewarming, heat over the stove top or microwave, and add a little more water or vegetable broth if needed to thin.