1-Pan Tempeh Bolognese
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
309 kcal
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Course
Condiments
1-Pan Tempeh Bolognese
Description
The recipe starts by sautéing diced onion in olive oil or water until soft. Mushrooms are added and cooked briefly before grated or chopped tempeh and minced garlic join the pan. Coconut aminos, fennel seed, and red pepper flakes add depth and mild heat. Browning the tempeh well is key to building flavor. Red wine (optional) deglazes the pan and adds complexity.
Crushed tomatoes, tomato paste, fresh oregano, vegan parmesan cheese, and a touch of sweetener round out the sauce. Simmering thickens the mixture while blending flavors. Water can be added as needed to adjust consistency. The result is a plant-based bolognese with a satisfying umami profile and textured bite from tempeh and mushrooms.
This versatile sauce works well over cooked pasta or low-carb spaghetti squash, garnished with extra vegan parmesan and fresh basil if desired. It suits those looking for a meat alternative with robust taste and ease of preparation in one pan.
Use a large enough pan to allow the tempeh to brown well, working in batches if necessary.Adding extra oil can help deglaze the pan and enhance browning if needed.Nutrition estimates vary depending on amounts of vegan parmesan, sweetener, and use of optional wine.
Ingredients
BOLOGNESE
- 1 Tbsp olive oil (or sub twice as much water)
- 3/4 cup onion or shallot, finely diced
- 1 cup shiitake mushrooms or cremini, minced
- 8 ounces tempeh (finely chopped or grated on a box grater)
- 3 cloves garlic minced
- 2 Tbsp coconut aminos (or 1 Tbsp tamari or balsamic vinegar)
- 1/2 tsp fennel seed
- 1/2 tsp red pepper flakes adjust to preferred spice level
- 1/4 cup red wine optional // we used Elephants Red Cuvée Rouge, but any dry red will do - preferably something you’ll enjoy with the meal!, dry
- 1 ounce crushed tomatoes canned
- 3 Tbsp tomato paste
- 1 Tbsp oregano fresh
- 1-2 Tbsp vegan parmesan cheese (plus more to taste)
- 1-2 Tbsp sweetener such as maple syrup or coconut sugar, of choice
- water as needed to thin
FOR SERVING optional
- spaghetti squash
- pasta cooked
- basil fresh
Instructions
- Heat a large-rimmed skillet, pot, or dutch oven (as large as possible to give room for browning) over medium heat. Once hot, add oil (or water) and onion and sauté for 4-5 minutes until translucent and soft, stirring frequently. If using water, add more water as needed as it evaporates quickly.
- Add mushrooms and stir. Sauté for 2 minutes more. Then add shredded tempeh and garlic and stir (if your pan is small, do this in 2 batches so the tempeh has room to brown*). Then add coconut aminos, fennel seeds, and red pepper flake. Sauté for 4-5 minutes (or up to 10 minutes), stirring frequently, until everything is golden brown. Turn down heat if browning too quickly.
- Add wine (optional), stir, and cook for 1 minute. Then add crushed tomatoes, tomato paste, oregano, vegan parmesan, and sweetener. Thin with water if needed (we added about 1/4 cup / 60 ml). Stir to combine and simmer for 10 minutes.
- Taste and adjust flavors as needed, adding more coconut aminos or salt for saltiness, red pepper flake for spice, oregano for herbal flavor, tomato paste for depth of flavor, or vegan parmesan for cheesy flavor.
- Serve with your favorite pasta or pasta alternative, like spaghetti squash, penne, or zucchini or carrot noodles and garnish with fresh basil (optional)!
- Cooled leftovers will keep covered in the refrigerator up to 5 days, or in the freezer up to 1 month. Reheat in a saucepan or microwave until hot, adding a little water as needed to rehydrate.
Notes
- Use a large enough pan to allow the tempeh to brown well, working in batches if necessary.
- Adding extra oil can help deglaze the pan and enhance browning if needed.
- Nutrition estimates vary depending on amounts of vegan parmesan, sweetener, and use of optional wine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 309 | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 0mg | 0% |
| Sodium | 576mg | 24% |
| Potassium | 1229mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 16g | 32% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 24.4mg | 27% |
| Calcium | 177mg | 18% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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