The Best Vegan Bolognese
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
367 kcal
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Course
Main Course
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Cuisine
Italian
The Best Vegan Bolognese
Description
This vegan bolognese starts by crumbling tempeh into small pieces and browning it with sautéed onions and garlic along with diced red hot pepper for a subtle heat. Marinara sauce is then added along with Italian seasoning, oregano, thyme, and marmite to provide savory umami richness resembling meat sauce depth. The sauce simmers so the flavors combine and the liquid mostly reduces, creating a thick, hearty topping for pasta.
The tempeh base delivers a textured bite contrasting with the smooth tomato-herb sauce. Seasoning with freshly ground salt and pepper adjusts the balance. Served over cooked spaghetti and topped with vegan parmesan and fresh basil, it yields a satisfying vegan meal with both body and flavor complexity.
This sauce can be stored refrigerated for several days or frozen for longer preservation. The recipe also offers slow cooker instructions for ease and options for gluten-free serving by pairing with beans, rice, or gluten-free noodles.
Ingredients
- 7 oz or 400 g tempeh
- 1 tablespoon olive oil
- ½ yellow onion chopped
- 3 cloves garlic minced
- ½ red hot pepper deseeded and finely chopped
- 1 cup marinara sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon oregano or ½ teaspoon dried, fresh
- 1 teaspoon thyme or ½ teaspoon dried, fresh
- 1 teaspoon marmite
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 8 oz or 500 g spaghetti
- vegan parmesan cheese to garnish
- basil to garnish, fresh
Instructions
- Break tempeh with your fingers into little crumbles or simply grind it with a grinder. Heat olive oil a large skillet or frying pan over medium-high heat. Add chopped onion and sautée for one or two minutes, then add the tempeh crumbles. Let them slightly brown for about 5 minutes, stirring occasionally. Add minced garlic and red pepper.
- Add marinara sauce, Italian seasoning, oregano, thyme and Marmite and let cook for 10 more minutes or until the liquid is mostly adsorbed. Season with salt and freshly ground black pepper to taste.
- Meanwhile, cook spaghetti according to the instructions on the package until al dente. Serve vegan Bolognese sauce over spaghetti sprinkled with vegan parmesan and garnished with fresh basil. Enjoy!
Notes
- Store the sauce in the refrigerator for up to 5 days or freeze for up to 3 months for easy meal prep.
- The slow cooker method simplifies preparation by simmering the sauce on low for 6 hours after browning.
- Make a large batch for freezer storage to have ready-made vegan Bolognese available.
- For gluten-free meals, serve the sauce atop beans, rice, or gluten-free pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 18g | 36% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Sodium | 375mg | 16% |
| Potassium | 612mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 343IU | 7% |
| Vitamin C | 15mg | 17% |
| Calcium | 90mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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