Description

A hearty, plant-based twist on the classic Italian Bolognese, this Quick & Easy Tempeh Bolognese Spaghetti Sauce is packed with protein and flavor, making it a perfect weeknight meal.

Ingredients

1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 medium carrot, finely diced
1 celery stalk, finely diced
1 (8 oz) block tempeh, crumbled
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp chili flakes (optional)
1/2 tsp salt
1/4 tsp black pepper
1 tbsp soy sauce or tamari
1 tbsp tomato paste
1 (14 oz) can crushed tomatoes
1/4 cup water or vegetable broth
Spaghetti, cooked according to package instructions
Fresh basil or parsley for garnish (optional)

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Instructions

Heat olive oil in a large skillet over medium heat.
Add onion, garlic, carrot, and celery. Sauté for 5–7 minutes until softened.
Add crumbled tempeh to the skillet and cook for 5 minutes, stirring occasionally to brown slightly.
Stir in oregano, basil, chili flakes, salt, and pepper. Cook for 1 minute.
Add soy sauce, tomato paste, and crushed tomatoes. Mix well.
Pour in water or broth, reduce heat, and simmer for 10–15 minutes, stirring occasionally.
Adjust seasoning if needed. Serve over cooked spaghetti and garnish with fresh herbs if desired.

Notes

You can pulse tempeh in a food processor for finer texture.
Use tamari for a gluten-free option.
Leftovers can be refrigerated for up to 4 days or frozen for up to a month.