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Tempeh Bolognese

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!

Prep Time
10 mins
Cook Time
10 mins
Servings: 2
Calories: 483 kcal
Course: Lunch
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. Place pasta on plate, top with tempeh bolognese mixture, sprinkle on fresh sliced basil and parmesan, if using and serve.

Nutrition Information

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

% 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.