You know, that rich, hearty dish that feels like a warm hug after a long day? For me, that’s ragù alla Bolognese. Growing up in Italy, it was definitely my favourite pasta dish. But instead of the traditional meat-based version, I’ve got something even better— Tempeh Bolognese.
It’s just as rich, deeply savory, and packed with umami, but completely plant-based. Plus, it’s ridiculously easy to make, and you might even trick some skeptics into loving tempeh.
Tempeh is the secret weapon here—it crumbles up beautifully and soaks up all the delicious flavors from the sauce.
Paired with mushrooms for that extra meaty texture and slow-simmered with herbs, tomatoes, and a little soy sauce for depth, this sauce is next-level good.
It’s the kind of meal that makes you excited for leftovers because, somehow, it gets even better the next day!
The word ragù comes from the French ragout, from ragouter which simply means to revive the taste. Of course it’s traditionally associated with meat, but it can actually be made with anything—even vegetables!
There is actually a traditional italian recipe called “sugo finto” or fake sauce, where the ragu is made with just vegetables, when meat wasn’t an option.
The key is slow-cooking everything together to build layers of flavor, making it rich, hearty, and incredibly satisfying!
Tempeh Bolognese – What You’ll Need (And Easy Swaps!)
This recipe keeps things simple with pantry-friendly ingredients, but there’s always room to make it your own.
Tempeh – The star of the show! It crumbles up just like ground meat and soaks in all the flavors. If you replace this, the texture won’t be the same, but you can try crumbled tofu, lentils, or TVP.
Mushrooms – These add that deep, umami goodness. I love using cremini or button mushrooms, but other types like shiitake or even portobello work great.
Onion & Garlic – The foundation of any good sauce. No onions? Shallots work just fine!
Carrot & Celery (Optional) – They make the base of the traditional soffritto. They add a natural sweetness and round out the flavors. Totally okay to leave them out, though (as I did because I didn’t have any).
Rosemary & Sage – Fresh herbs make everything taste fancy. If you only have dried herbs, just use a smaller amount.
Extra Virgin Olive Oil – For richness and depth.
Tomato Paste & Passata – These bring all the tomato goodness. Crushed or canned tomatoes work too.
Dark Soy Sauce – My little umami-boosting secret. It deepens the flavors and adds a savory edge. Regular soy sauce works too. If you don’t have it, try balsamic vinegar.
How To Make Tempeh Bolognese
Get Everything Ready
Chop up the onion, carrot, and celery (if using).
With a food processor or blender, blitz the tempeh into crumbles. I find not doing it all at once helps. I did it in two batches. I love this magic bullet blender for things like this! You can also use your hands, but a food processor makes them a bit more even.
Do the same for the mushrooms—pulse them until roughly chopped. This method gives them shapes you wouldn’t get by simply slicing them. They also cook evenly and blend seamlessly into the sauce.
Sauté the Aromatics
Heat up 2 tablespoons of olive oil in a pan over medium heat.
Toss in the onion, carrot, celery (or just onion) and a crushed garlic clove. Let them cook for about 8 minutes.
Add finely chopped rosemary and sage (or dry) and cook for another 2 minutes.
Mushrooms & Tempeh Time
Add the mushrooms and tempeh to the pan and cook for 1-2 minutes.
Stir in the wine (red or white) and let it evaporate.
Bring in the Flavors:
Pour in the passata and add some water (about 2/3 of the can’s volume). Then add tomato paste, and dark soy sauce. Give everything a good mix so the tempeh and mushrooms soak up the flavors.
Simmer Away:
Season with salt and pepper, bring to a simmer, and let it cook for about 30-40 minutes. The longer it simmers, the richer the flavor!
The Finishing Touch:
Drizzle in the remaining 2 tablespoons of olive oil right at the end. Why? Adding oil at the end enhances the richness, smooths out the sauce, and gives it that silky, luxurious finish. Meat is traditionally is used, and it has more fat than mushrooms and tempeh, so it helps achieve a similar result.
Time to Eat!
Serve it over your favorite pasta, top with some nutritional yeast or vegan parmesan, and dig in!
Storing Your Tempeh Bolognese
I swear this sauce tastes even better the next day, so don’t be afraid to make extra!
Fridge: Store in an airtight container for up to 4 days. Reheat on the stovetop or microwave, adding a little water if it thickens too much.
Freezer: Freeze in portions for up to 3 months. Just thaw in the fridge overnight and reheat when needed.
Fun Ways to Switch It Up
Want to put your own spin on it? Here are some fun ideas:
Go Gluten-Free: Swap soy sauce for tamari and serve with gluten-free pasta.
Add Some Crunch: Toss in some crushed walnuts for a nutty twist.
Spicy Kick: Love heat? Add red pepper flakes or a chopped chili.
Why You’ll Love This Tempeh Bolognese
Packed with protein – Thanks to tempeh, this is super satisfying.
Incredibly rich & hearty – The mushrooms and herbs add serious depth.
Super easy to make – No fancy techniques, just simple and delicious.
Perfect for meal prep – Make a big batch and enjoy it all week!
Completely customizable – Play around with herbs, spices, and add-ins.
I promise, after one bite, you’ll wonder why you didn’t try Tempeh Bolognese sooner. It’s rich, comforting, and absolutely packed with flavor—perfect for a cozy dinner any night of the week.
DID YOU MAKE THIS RECIPE?
If you try this Tempeh Bolognese, I would love to know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Tempeh Bolognese
Equipment
Ingredients
- 300 g pasta of choice
- 280 g button mushrooms 10 oz
- 150 g tempeh 5.2oz
- 1 white onion
- 1/2 carrot optional
- 1 small celery stalk optional
- 1 large garlic clove
- 2 sprig Rosemary
- 1 sprig sage
- 4 tbsp extra virgin olive oil
- 1/2 cup white or red wine
- 2 tbsp tomato paste
- 1 can tomato passata 400g/14oz
- 1 tbsp dark soy sauce or regular soy sauce
- Salt and pepper
Instructions
- Chop up 1 onion, 1/2 carrot, and 1 small celery stalk (if using).
- With a food processor, blitz 150g/5.2oz of tempeh into crumbles. You can also use your hands, but a food processor makes them a bit more even.
- Do the same for 280g/10oz of mushrooms —pulse them until roughly chopped. This method gives them shapes you wouldn’t get by simply slicing them. They also cook evenly and blend seamlessly into the sauce.
- Heat up 2 tablespoons of olive oil in a pan over medium heat.Toss in the onion, carrot, celery (or just onion) and a crushed garlic clove with a pinch of salt. Let them cook for about 8 minutes. Add finely chopped 2 sprigs of rosemary and 1 spirg sage (or dry) and cook for another 2 minutes.
- Add the mushrooms and tempeh to the pan and cook for 1-2 minutes. Stir in 172 cup of wine (red or white) and let it evaporate
- Pour in 1 can of tomato passata (400g/14oz can) and add some water (about 2/3 of the can’s volume). Then add 2 tbsp tomato paste, and 1 tbsp of dark soy sauce. Add salt and pepper and give everything a good mix so the tempeh and mushrooms soak up the flavors.
- Bring to a simmer, and let it cook for about 30-40 minutes on low heat. The longer it simmers, the richer the flavor!
- Drizzle in the remaining 2 tablespoons of olive oil right at the end. Why? Adding oil at the end enhances the richness, smooths out the sauce, and gives it that silky, luxurious finish. Meat is traditionally is used, and it has more fat than mushrooms and tempeh, so it helps achieve a similar result.
- Serve it over your favorite pasta, top with some nutritional yeast or vegan parmesan, and dig in!
Had this for dinner today, delicious thanks
Thanks so much for the feedback! Glad you liked it:)