Description
Tempeh Bolognese Spaghetti Sauce is a hearty, plant-based twist on the classic Italian favorite. This rich and flavorful sauce combines crumbled tempeh with aromatic vegetables and spices, creating a comforting dish that’s perfect for any occasion. Serve it over your favorite pasta, and enjoy a delightful meal that will impress everyone at your table—even those who typically shy away from plant-based options.
Ingredients
Scale
- 8 oz tempeh, crumbled
- 1 (28 oz) can whole peeled tomatoes
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 medium carrot, finely chopped
- 2 tbsp extra virgin olive oil
- 1 tsp dried basil (or 2 tbsp fresh)
- 1 tsp dried oregano (or 2 tbsp fresh)
- Salt and pepper, to taste
- 12 oz spaghetti (or preferred pasta)
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onions and carrots until softened (about 5 minutes).
- Add crumbled tempeh to the skillet and cook until browned (7 minutes).
- Stir in crushed tomatoes, basil, and oregano. Simmer for about 15 minutes.
- Season with salt and pepper to taste; simmer for an additional 10 minutes until thickened.
- Cook spaghetti according to package instructions; drain and toss with sauce. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 345
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 0mg