Tempeh Bolognese

An easy and delicious Tempeh Bolognese sauce to serve with pasta or roasted eggplant, topped with vegan parmesan. The longer this sauce simmers, the deeper the flavor, especially when served with fresh basil.

Ingredients

Time: 45-55 minutes

Tempeh Bolognese

• 1 package tempeh, minced or grated
• 1/2 yellow onion, small dice
• 2-3 garlic cloves, minced
• 1/2 cup cremini or white mushrooms, minced
• 7-8 cherry tomatoes, quarter cut
• x2 8 oz. cans tomato sauce
• 1 Tbs olive oil
• 1 tsp Italian seasoning
• 1/2 tsp dried oregano
• 1 tsp black pepper
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes
• 1-2 tsp red wine or white vinegar
• Optional: vegan parmesan and fresh basil for topping

Directions

1. Prepare all your vegetables and tempeh.
2. In a medium stovetop pot, set heat to high and add the olive oil.
3. Once hot, add the onions and stir together for 7 minutes.
4. Then add the garlic and stir together for 2-3 minutes.
5. Next, add the tempeh and continue to cook on medium high for 7-10 minutes, stirring occasionally.
6. Splash in the vinegar to deglaze the pan, then add the mushrooms and tomatoes.
7. Cook together for another couple minutes before adding the tomato sauce and herbs.
8. Stir together well, cover pan with a lid, reduce heat to low and simmer for 30-45 minutes.
9. Serve with pasta or roasted squash or eggplant and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.