Tasty Vegan Tempeh Bolognese
This Vegan Tempeh Bolognese is a delicious tomato-based sauce packed with flavor and meaty texture—perfect over any type of pasta or even spaghetti squash!
Equipment
- 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.
Notes
- Apple juice or grapefruit juice can be used in place of white wine.
- Reducing your meat consumption significantly reduces your carbon footprint. Be kind to the planet (as well as your tastebuds!) with more of these delicious meatless pasta meals.