Tempeh Bolognese
User Reviews
4.0
21 reviews
Good
Tempeh Bolognese
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This tempeh bolognese is made with crumbled tempeh and veggies. It's packed with plant-based protein and a great vegetarian option to serve over pasta!
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Ingredients
- 1 Tablespoon olive oil
- 3 cloves of garlic minced
- 1 yellow onion chopped
- 1/2 medium yellow bell pepper chopped
- 1 8-oz package of tempeh, crumbled
- 2 cups canned diced tomatoes
- 2 Tablespoons tomato paste
- 1 Tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground pepper
- 1/2 teaspoon sea salt
- fresh basil thinly sliced, for serving
- Vegan Parmesan for serving
- cooked spaghetti squash or pasta for serving
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Instructions
- In a large pot or skillet, heat olive oil over medium-high heat. Add garlic and onion and sauté until fragrant, stirring frequently so they don’t burn. Add in bell pepper and crumbled tempeh and sauté for about 5 minutes longer. Reduce heat to medium-low and add diced tomatoes, tomato paste, red wine vinegar, oregano, pepper and salt to the pan. Stir until everything is combined and let mixture simmer for 5-6 minutes or until heated through. Turn heat to low so the tempeh mixture stays warm until your pasta or spaghetti squash has finished cooking.
- Place pasta on plate, top with tempeh bolognese mixture, sprinkle on fresh sliced basil and parmesan, if using and serve.
Nutrition Information
Show Details
Serving
1/2 of recipe
Calories
483kcal
(24%)
Carbohydrates
35g
(12%)
Protein
28g
(56%)
Fat
7g
(11%)
Sodium
541mg
(23%)
Fiber
6g
(24%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Serving | 1/2 of recipe | |
| Calories | 483kcal | 24% |
| Carbohydrates | 35g | 12% |
| Protein | 28g | 56% |
| Fat | 7g | 11% |
| Sodium | 541mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
21 reviews
Good
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