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+ servings

Tempeh Bolognese

This flavor packed sauce features tempeh, mushrooms,tomatoes, fresh herbs, red wine, garlic and reappear flakes. What else could you ask for in a pasta sauce?
Prep Time20 mins
Active Time20 mins
Total Time40 mins
Course: Main Course
Yield: 4 servings


  • 2 tbsp olive oil
  • 8 oz tempeh crumbled
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 large carrot chopped
  • 8 oz mushrooms chopped
  • ½ cup red wine
  • 2 medium fresh tomatoes peeled and chopped
  • 14 oz canned chopped tomatoes no salt added
  • 2 tbsp tomato paste no salt added
  • 2 cups vegetable broth low sodium
  • 2 tbsp fresh oregano or 2 tsp dried
  • 1 sprig fresh rosemary
  • 1 tbsp fresh lemon juice
  • 1 pinch sugar
  • 1 handful fresh basil chopped

Optional Ingredients

  • ½-1 tsp red pepper flakes
  • plain Greek yogurt


  • Heat olive oil in sauce pan and add the onion and carrot. Sautu00e9 until the onion is soft. Add minced garlic and cook for 1-2 minutes before adding crumbled tempeh and chopped mushrooms. Continue cooking until the onions and tempeh are beginning to brown and the mushrooms begin to release some of their moisture.
  • Add the red wine, fresh tomatoes, canned chopped tomatoes, tomato paste, broth,lemon juice, sugar, herbs and red pepper flakes if using. Allow sauce to come to a boil then reduce heat and simmer uncovered for 20-30 minutes. the sauce will thicken a bit and the flavors will all blend.
  • With ten minutes or so to go in the sauce cook time, prepare your pasta.
  • Serve pasta topped with the tempeh bolognese sauce. Garnish with chopped fresh basil.
  • Variation: For a creamy sauce stir in a few TBS of Plain Greek Yogurt before serving.
  • Enjoy!!