Looking for a Meatless Monday option that will satisfy the whole family? This Tasty Vegan Tempeh Bolognese is hearty, packed with flavor, and keeps you satisfied for hours!
The “meaty” texture of the tempeh rounds out the savory sauce and gives a nice contrasting flavor to your slippery noodles. This is by far one of my favorite sauces to smother noodles in (along with my meatless spaghetti sauce!).
Plus, the sauce only requires one pot, making this vegan pasta dish one of my favorites to whip up for the family! As a mom balancing family life and a passion for big flavors, I’ve learned that delicious does not always mean complicated.
Tempeh Bolognese Ingredients
Here’s everything you need:
- Tempeh. Tempeh is a delicious protein made from fermented soybeans. It has a great texture and nutty flavor. You can usually find it right next to the tofu in your supermarket.
- Shallot.
- Celery.
- Carrot.
- Garlic. I highly recommend fresh garlic, but you can use garlic powder in a pinch.
- Olive oil.
- Salt.
- White wine. Or apple or grapefruit juice if you’d like to stay away from alcohol.
- Vegetable broth.
- Bay leaf.
- Tomato paste.
- Nondairy milk. To add a little creaminess to the texture and to mellow out the acidity to give you a perfectly balanced bolognese.
- Pasta or spaghetti squash. This sauce is so delicious—enjoy it over any pasta or even spaghetti squash!
How to Make Tempeh Bolognese
Prep Your Ingredients
Finely dice your tempeh, carrot, shallot, celery, and garlic with a sharp knife. Alternatively, you can use a blender or food processor to break down your ingredients.
The object here is to use these ingredients as the base of our sauce, as a substitute for the ground beef you would typically see in a Bolognese.
Whip Up Your Hearty Sauce
First up, add all your diced tempeh and veg to a large saucepan or shallow pot. Add the olive oil and a pinch of salt and cook over high heat for about 5-8 minutes until your tempeh starts to brown.
This will just give your tempeh the best texture in your sauce and also allows the flavors of all the veggies to meld together harmoniously.
Next, you’ll add your white wine, keeping your heat on high. Stir occasionally as your white wine reduces. Simmer for about 10-15 minutes, until most of the liquid has evaporated.
Now it’s time to start developing your sauce. Add the vegetable broth, tomato paste, and bay leaf.
Reduce your heat from high to medium, and stir occasionally as the sauce thickens. You’ll need another 10 minutes or so simmering at this stage to form a nice, thick sauce.
At this point, you will start to recognize your sauce as tempeh Bolognese. Continue to cook until it is nice and thick, then remove your bay leaf.
Make sure you have unsweetened nondairy milk. I used cashew milk, but you can also opt for plain almond, oat, soy, hemp—whichever is your favorite!
Turn your heat source all the way down to low and pour in your milk. Stir to integrate, and heat on low until you have a nice, thick, creamy, “meaty” sauce.
How to Properly Store and Reheat Vegan Bolognese
Leftovers of this delicious sauce will last for about 5 days in the refrigerator in an airtight container. It can easily be reheated over the stove or in the microwave on high, covered, and in 45-second intervals, until heated thoroughly.
You can also opt to freeze this vegan Bolognese for up to three months. Thaw overnight or use the microwave to defrost before reheating as detailed above.
Why You Should Make This Tempeh Bolognese
- It’s hearty. The “meaty” texture provided by the tempeh will keep you full and satisfied.
- It’s flavorful. This sauce has such a depth of flavor with notes of acidity, sweetness, and umami.
- It’s better for you. Compared to ground beef, tempeh has 44% fewer calories and nearly as much protein.
Tasty Vegan Tempeh Bolognese
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Food Processor (optional)
Ingredients
- 8 ounces tempeh
- 1 large shallot
- 1 large celery stalk
- 1 large carrot
- 4 cloves garlic
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1 cup dry white wine (e.g. Pinot Grigio or Sauvignon Blanc)
- 2 cups vegetable broth
- ½ cup tomato paste
- 1 bay leaf
- ½ cup unsweetened non-dairy milk
- 16 ounces pasta or spaghetti squash.
Instructions
- Use a sharp knife to finely dice tempeh, shallot, celery, carrot, and garlic. Alternatively, you can use a blender or food processor to grind all ingredients.8 ounces tempeh, 1 large shallot, 1 large celery stalk, 1 large carrot, 4 cloves garlic
- To a large saucepan or shallow pot, add the diced tempeh, shallot, celery, carrot, and garlic with olive oil and salt. Cook over high heat for about 10 minutes until tempeh starts to brown.2 tablespoons olive oil, ½ teaspoon salt
- Add the white wine and continue to cook on high, uncovered, for about 10 more minutes until most of the liquid is evaporated.1 cup dry white wine
- Turn the heat down to medium and add the vegetable broth, tomato paste, and bay leaf. Simmer for 15-20 minutes until sauce thickens.2 cups vegetable broth, ½ cup tomato paste, 1 bay leaf
- Turn heat down to low and add milk. Stir and continue to simmer on low until you reach your desired consistency.½ cup unsweetened non-dairy milk
- Serve hot over pasta of choice or spaghetti squash.16 ounces pasta or spaghetti squash.
Pro Tips
- Apple juice or grapefruit juice can be used in place of white wine.
