Description
Tempeh Bolognese Spaghetti Sauce is a delicious plant-based twist on the classic Italian dish. This hearty sauce combines crumbled tempeh, rich tomatoes, and aromatic vegetables into a satisfying meal that will please even the most discerning palates. Perfect for cozy family dinners or entertaining friends, this recipe is easy to prepare and incredibly flavorful. Serve it over your choice of pasta for a comforting dish that brings the warmth of Italy right to your kitchen.
Ingredients
Scale
- 8 oz tempeh, crumbled
- 12 oz spaghetti (whole grain or gluten-free)
- 28 oz canned San Marzano tomatoes
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 medium carrot, diced
- 8 oz mushrooms, chopped
- 2 tsp dried oregano
- 2 tsp dried basil
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp balsamic vinegar
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onions until translucent (about 5 minutes).
- Add garlic, carrots, and mushrooms; cook until softened.
- Crumble in tempeh and brown slightly (about 7 minutes).
- Stir in canned tomatoes, oregano, and basil; simmer for 15–20 minutes.
- Season with salt, pepper, and balsamic vinegar; adjust flavors as needed.
- Cook spaghetti according to package directions until al dente; drain.
- Combine spaghetti with the sauce and toss well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 670mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 0mg