Tempeh Bolognese
This vegan Tempeh Bolognese can be made in 15 minutes! It’s quick, easy, and delicious! Sprinkle it with cashew parmesan.
Servings 2 people
Calories 459kcal
Ingredients
- 4 oz spaghetti noodles (egg-free)
Tempeh Bolognese
- 1 onion
- 2 garlic cloves minced
- 1 teaspoon canola oil or any plant-based oil
- 4 oz tempeh
- 1/4 teaspoon paprika powder
- 1/2 teaspoon liquid smoke
- 14.5 oz diced, canned tomatoes
- 1/2 teaspoon salt divided
- 1/2 teaspoon dried oregano
Additional
- 2 teaspoons Homemade Cashew Parmesan
- fresh basil
Instructions
- Boil the pasta. Meanwhile, we're making the sauce.
- Chop the onion and garlic cloves in a food processor and add them to a large pan with a bit of oil over medium to high heat. Let them cook until soft. Then scrape it to the side of the pan.
- Chop the tempeh in the food processor and add it to the pan. Add 1/4 teaspoon of salt, paprika powder, and liquid smoke.
- Once the tempeh gets a bit crispy, reduce the heat and add in the diced tomatoes. Season with the rest of the salt and dried oregano. Let it simmer on low heat until hot. You can add more salt or spices to taste.
- By now the pasta should be done, drain it, divide the spaghetti onto plates, top with the vegan tempeh bolognese sauce, garnish with fresh basil and sprinkle with Cashew Parmesan. Enjoy!
Notes
Tips for making an amazing vegan tempeh bolognese sauce:
- Don't skip the spices. Tempeh is great at soaking up flavors, so you want to add some spices. I love liquid smoke for a smoky flavor and paprika powder.
- Onions and garlic add more flavor to the sauce. But if you're short on time, you could also use onion and garlic powder instead.
- If you want to add veggies to the sauce, you can add grated carrots, mushrooms, etc.
Nutrition
Calories: 459kcal | Carbohydrates: 71g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Sodium: 868mg | Potassium: 1075mg | Fiber: 7g | Sugar: 13g | Vitamin A: 565IU | Vitamin C: 24mg | Calcium: 171mg | Iron: 6mg