Tempeh bolognese! Even saying it feels good. This vegan take on the Italian classic is hearty, flavorful, and surprisingly easy to make. Whether you’re a seasoned tempeh enthusiast or just beginning to explore plant-based cooking, this recipe is sure to become a new family favorite.
Forget those dry, bland meat replacements – this bolognese is all about bringing out the natural, nutty deliciousness of tempeh, simmered to perfection with a rich tomato sauce and fragrant herbs. It’s the kind of meal that brings everyone together, vegans and non-vegans alike, for a comforting and satisfying dinner. So, roll up your sleeves, put on your apron, and let’s get cooking!
Ingredients You’ll Need
For this recipe, we’re keeping things simple and fresh. Here’s what you’ll need to gather:
- Tempeh: You’ll need one 8-ounce package of tempeh, crumbled.
- Veggies: Chop up 1 medium onion, 2 cloves of garlic, and 1 large carrot. For a richer flavor, you can add 1 stalk of celery, finely chopped.
- Tomato Power: 1 (28-ounce) can of crushed tomatoes is our base. For a smoother sauce, use a can of tomato puree.
- Flavor Boosters: 1 tablespoon tomato paste adds a deeper, more intense tomato flavor.
- Dried Herbs: 1 teaspoon dried oregano and 1 teaspoon dried basil add that classic Italian aroma. If you have fresh herbs on hand, even better! Use about 1 tablespoon each of fresh oregano and basil, chopped.
- The Essentials: You’ll also need olive oil, salt, and black pepper to taste.
Vegan Tempeh Bolognese Ingredients
Let’s Make Tempeh Bolognese!
- Prep Work: Crumble your tempeh into small, bite-sized pieces. This helps it absorb all the delicious flavors of the sauce. Mince your garlic and chop your onion, carrot, and celery (if using).
- Sauté Time: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the garlic, carrot, and celery (if using) and cook for another 3-5 minutes, until fragrant.
- Tempeh Magic: Add the crumbled tempeh to the pot and cook for about 5-7 minutes, stirring occasionally, until lightly browned.
- Building the Bolognese: Stir in the tomato paste, dried oregano, and dried basil (or fresh herbs, if using). Cook for 1 minute, allowing the flavors to meld.
- Simmer and Savor: Pour in the crushed tomatoes and season generously with salt and black pepper to taste. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the richer the flavor.
Vegan Tempeh Bolognese Simmering
Tips and Tricks for the Best Tempeh Bolognese
- Don’t be afraid to experiment with flavors: Add a pinch of red pepper flakes for a touch of heat, or a teaspoon of smoked paprika for a smoky depth.
- Deglaze the pan: After cooking the vegetables, deglaze the pan with a splash of red or white wine for an extra layer of flavor.
- Adjust the texture: For a thicker sauce, simmer uncovered for the last 15 minutes of cooking. If you prefer a smoother sauce, use an immersion blender to blend it to your desired consistency after simmering.
Serving Up Your Tempeh Bolognese Masterpiece
Serve your flavorful tempeh bolognese over your favorite pasta, whether it’s spaghetti, penne, or even zucchini noodles for a low-carb option. For a final flourish, sprinkle with fresh parsley or basil and a generous grating of vegan parmesan cheese.
This recipe is incredibly versatile – use it as a filling for lasagna, stuffed bell peppers, or even as a topping for baked potatoes.
Vegan Tempeh Bolognese Pasta
A Final Word
Making your own tempeh bolognese is easier than you think, and the results are incredibly rewarding. So why not give it a try? You might just discover your new favorite weeknight meal! We’d love to hear about your experience. Share your thoughts, tips, and culinary creations in the comments below!
